Low Carb Chicken Tortilla Soup

Heat olive oil in large pot over medium to medium high heat. Saute onion, bell pepper, and jalapeno in olive oil for 3–5 minutes until onion begins to brown. Add minced garlic and cook for 1 minute. Stir in chili powder, cumin, and dried oregano and cook for another minute.

Add chicken broth, tomatoes, and shredded chicken, and bring to a simmer.

Once simmering, reduce heat to low/simmer and cook for 10–15 minutes. Stir occasionally while breaking apart tomatoes. Season with salt and pepper to taste.

Serve with your favorite low carb tortilla chips, cilantro, and avocado slices.