Stumbled on this recipe and with a couple of keto friendly substitutions, it turned out absolutely delicious.
We substituted riced cauliflower for the rice, and the Eden black soybeans for the corn, and garnished with pork rinds instead of chips. Excellent!
CHICKEN CHILE SOUP
Prep time: 15 min
Cook time: 1 hrs 15 min
Ingredients
1 whole chicken (or 4 boneless, skinless chicken breasts)
3 cups water
Salt and pepper
1 onion, chopped
1/2 teaspoon ground cumin
1/2 cup rice, uncooked (substitute riced cauliflower)
5 ounces frozen corn (or a can or two of Eden Black Soybeans)
1 to 2 4-ounce cans chopped green chiles
4 to 5 fresh or canned tomatoes, chopped
Chopped green onion (for garnish)
Tortilla chips (for garnish) (pork rinds!)
Grated cheddar cheese (for garnish)
Directions
Place chicken, water, salt and pepper to taste, onion, and cumin in a 4-quart pot and simmer for one hour.
Remove chicken from pot, saving broth. If using a whole chicken, debone and remove skin.
Chop or dice chicken in bite-size pieces. Return chicken to pot and add rice, corn, green chiles and tomatoes.
Let simmer until heated through and rice is cooked.
Serve in soup bowls over tortilla chips and topped with grated cheddar cheese and chopped green onions.