Place the bone broth, celery, cauliflower, and tomato paste in a pan, bring to a boil and simmer for about 15 minutes until the veggies are soft.
Transfer the bone broth and veggies to a blender and blend on high until very smooth.
Add the Keto Chow, dill, sea salt, pepper, ground cumin, and butter, and blend until completely mixed and smooth.
Pour the mixture back into the pan. Add the cooked, shredded chicken.
Warm the soup through, ladle into bowls, and add 1/2 oz. of keto tortilla strips to each bowl.