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Listed in: Slow Cooker
2 pounds boneless, skinless chicken thighs
1 cup heavy whipping cream (half and half is fine also)
1 cup low-carb salsa (regular salsa is fine also)
2 teaspoons adobo seasoning
1 teaspoon salt
2 cups chicken broth
1 tablespoon of cornstarch
8 oz Colby or Colby-jack cheese - shredded
8 oz pepper jack cheese - shredded
3 low carb whole wheat torillas
2 tablespoons butter
1. Place the chicken, cream, salsa, adobo seasoning and salt in the crock pot. Cook on low for 4 hours or chicken is completely cooked.
2. Shred or chop the chicken. Then add the chicken back to the crock pot.
3. Pour in the chicken broth and half of each of the cheeses.
4. For a thicker soup add one tablespoon of cornstarch as well.
5. Cook on low for one more hour or until cheese is melted.
6. While soup is cooking, make the tortilla strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. Do not burn.
7. Serve the soup with the remaining shredded cheeses and tortilla strips.
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