Ingredients:

  • 2 Tbsp Olive Oil or Avocado Oil
  • 1 large Yellow Onion, diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 tsp Cumin, ground
  • 1 tsp Oregano, dried
  • 1 tsp Smoked Paprika
  • 1/2 to 1 tsp Chipotle Powder
  • 4 oz can Diced Green Chiles, undrained
  • 1 (14.5 oz) can Crushed Tomatoes, no sugar added
  • 6 cups Chicken Broth, low sodium
  • 3 cups Cooked Chicken Breast, shredded
  • 2 Tbsp Lime Juice, freshly squeezed
  • Salt and Black Pepper, to taste
  • 6 Low-Carb Tortillas, cut into thin strips
  • 2 Tbsp Avocado Oil or Coconut Oil (for crisping)
  • Pinch of Salt (for crisping)

Instructions:

  1. Heat 2 Tbsp of oil in a large Dutch oven or stockpot over medium heat. Sauté the diced onion and bell pepper until softened, about 6–8 minutes.
  2. Add minced garlic, cumin, oregano, smoked paprika, and chipotle powder. Cook for 1 minute until fragrant, stirring constantly.
  3. Stir in the undrained canned green chiles and the crushed tomatoes. Cook for 5 minutes, stirring occasionally.
  4. Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat, cover slightly, and let it simmer for 15 minutes to deepen the flavour profile.
  5. Stir in the shredded cooked chicken. Heat through for 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  6. While the soup simmers, prepare the keto tortilla strips: Heat 2 Tbsp of oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle immediately with salt.
  7. Remove the soup from the heat. Stir in the fresh lime juice just before serving. Ladle the soup into bowls, generously top with the crispy keto tortilla strips, and add your preferred fresh garnishes.