INGREDIENTS
2-3 Chicken Breasts
1 QT Chicken Bone Broth
28oz Crushed Tomatoes
1 Onion Diced
1 Tablespoon Minced Garlic
1/2 Teaspoon Chipotle Powder
1 Teaspoon Oregano
3 Teaspoons Cumin
1 Teaspoon Paprika
1 Tablespoon Chili Powder
3 Tablespoons Tomato Paste
2 Teaspoons Salt
2 Tablespoons Lime Juice
1 Handful of Cilantro Chopped
Almond Flour Tortillas
ASSEMBLY
- Add all ingredients except tortillas and cilantro to a slow cooker.
- Cook on low for 8 hours
- Cut tortillas into strips and chips. Place on a cookie sheet and bake at 350 until golden brown.
- Shred chicken, stir in cilantro.
- Serve soup with tortillas.