Start by chopping up your carrots and celery. Pour into the slow cooker.
In a blender, combine the diced tomatoes, onion, jalapeno, and garlic. Blend on high until smooth. Pour this into the slow cooker as well.
Add in the chicken broth.
Stir in all your spices - coriander, cumin, pepper, chili powder, sea salt, and oregano.
Then, add the chicken and diced tomatoes with green chilis.
Cook on high for 5 hours, or until the chicken and veggies are tender.
Use a slotted spoon to remove the chicken and place in a large bowl. Shred with 2 forks then return to slow cooker. Taste and adjust spices as needed.
Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Stove-Top Instructions
In a large pot, add the chicken broth and place over medium/high heat.
In a blender, combine the diced tomatoes, onion, jalapeno, and garlic. Blend on high until smooth. Pour the mixture into the pot.
Add the chicken, spices (including the coriander, cumin, black pepper, chili powder, sea salt, and oregano), chopped celery, chopped carrots, and diced tomatoes with chilis.
Cover pot, leaving it slightly vented, and simmer about 25 -30 minutes, or until veggies are tender and chicken is cooked through.
Remove the chicken with a slotted spoon and place in a large bowl. Shred with 2 forks and return to pot. Taste and adjust spices as needed.
Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Instant Pot Instructions:
In the jar of a blender, add the diced tomatoes, onion, jalapeno, and garlic. Blend until smooth.
In the Instant Pot, combine the tomato/onion/garlic mixture, chicken broth, chicken breasts, chopped celery, chopped carrot, diced tomatoes with green chilis, and spices. The spices include the coriander, cumin, black pepper, chili powder, sea salt, and oregano.
Place the lid on the instant pot and turn the valve to "sealing". Cook on high pressure for 18 minutes.
Once the instant pot is done cooking, turn the valve to "venting" to release the pressure.
Using a slotted spoon, remove the chicken and place in a large bowl. Shred with 2 forks and return to the instant pot. Taste and adjust spices as needed.
Serve with fried tortillas (if using), limes, cilantro, and avocado if desired.
Fried Tortillas:
Stack 2 or 3 tortillas on top of each other, then cut the tortillas into strips using a pizza cutter or sharp knife. Repeat with remaining tortillas.
Then, heat about ¼ to ½-inch of oil over medium heat or 375 degrees in a medium/large skillet.
Once heated, add the tortilla strips to the hot oil in a single layer. Do not overcrowd the skillet and fry in batches if needed.
Fry until both sides are a deep golden brown - flipping with tongs as needed. Set aside on a paper-towel-lined plate.
Video
Notes
Nutrition info does not include the tortillas.
While carrots aren't usually considered low-carb, once divided among the soup, they only add 1 carb per serving and add lots of flavor!
Leftovers can be stored in the fridge for 3 to 5 days or frozen in individual portions for up to 3 months.
If using the instant pot method, frozen chicken breasts can be used.
For The TortillasHere are some more tortilla options. If making homemade tortillas, try to make them as thin as possible.
For store-bought: Siete Almond Flour Tortillas (while these are low-carb, they may be a bit high in carbs to be considered keto)