Ingredients
Equipment
Step-by-Step Instructions
- Spray the bowl of a slow cooker or Instant Pot with non-stick spray. Add the chicken, salsa and 1 cup of the broth.
- Cover and cook on high (use the Slow Cook setting on an Instant Pot) for about 1 hour, until the chicken reaches 165°F. In a standard crock pot, see the slow cooker notes below for longer cooking times.
- Use tongs to lift out the chicken, and shred it with two forks.
- Return the shredded chicken to the pot and add the remaining 1 cup of broth, the shredded cheese, heavy cream, salt and pepper. Cover and cook on high for 30 minutes, until the cheese has melted.
- Ladle the soup into bowls. Just before serving, top each bowl with tortilla strips, fresh cilantro and extra cheese.
Nutrition
Notes
Slow cooker (crock pot) version: Add the chicken, salsa and 1 cup of broth to a greased slow cooker. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F. Shred the chicken, return it to the pot with the remaining broth, cheese, cream, salt and pepper, and cook on HIGH for 30 minutes more. Add the cheese and cream only at the end so they don't separate.
Stovetop: With 3 cups of cooked shredded chicken, simmer everything except the tortilla strips over medium-low heat for 15 to 20 minutes, stirring often.
Instead of tortilla strips: top with crumbled Low Carb Tortilla Chips, crushed pork rinds or baked cheese crisps.
Nutrition: One serving is a quarter of the soup, with about 42g protein and 6g net carbs (calculated with Mission Carb Balance tortillas).
Storage: Refrigerate up to 4 days or freeze up to 3 months. Keep toppings separate and add a splash of broth when reheating.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
