Crock Pot Low-Carb Chicken Tortilla Soup

• 2 pounds boneless, skinless chicken thighs
• 1 cup heavy whipping cream half and half is fine if not on keto
• 1 cup low-carb salsa
• 2 teaspoons adobo seasoning
• 1 teaspoon salt
• 2 cups chicken broth
• 1 tablespoon xanthan gum cornstarch could be used too
• 8 ounces colby or colby-jack cheese, shredded
• 8 ounces pepper jack cheese, shredded
• 3 low-carb whole wheat torillas
• 2 tablespoons butter

Instructions

• Place the chicken, cream, salsa, dish seasoning and salt within the cooker. Cook on low for four hours or chicken is totally soft-bo.

• Shred or chop the chicken. Then add the chicken back to the cooker.

• Pour within the chicken stock and half every of the cheeses.

• For a thicker soup add one tablespoon of xanthan gum also.

• Cook on low for a new hour or till cheese is liquified.

• whereas soup is preparation, build the battercake strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. don't burn.

• Serve the soup with the remaining cut cheeses and battercake strips.