Reworked a bit from the original – I removed a lot of steps.

Chicken Tortilla Soup
4 lbs chicken thighs
4 medium onions, quartered
8-10 stalks celery chopped
1 bulb garlic
2 cans diced tomatoes
1 can chicken broth
chili powder
cumin
lemon pepper
6-8 hot green chilies, chopped
olive oil
1/2 stick butter

Chop vegetables and place in 5 quart crock pot
Cover with chicken thighs
Cover those with the seasonings
Cover that with the tomatoes and chicken broth
Toss half a stick of butter on that.
Cook on high for at least 8 hours.

Serve with dollops of sour cream.
Best served with corn tortilla chips for those not on a low carb diet – pork rinds for those who are. In real-world testing it came out quite good, and my wife went back for seconds – her highest culinary complement.