I wanted to make a keto friendly version of one of my favorite soups. I used hearts of palm as a substitute for corn and beans.
INGREDIENTS:
2 Tbsp olive oil
1 jalapeño, deseeded and diced
1 white onion, diced
3 garlic cloves, minced
1 can organic hearts of palm
1 (28oz) can crushed, fire roasted tomatoes
3 cups chicken broth
1¼ tsp chili powder
1¼ tsp cumin
JF Spicy Salt
½ cup cilantro, chopped
1 lime, juiced
Cauliflower rice
Grain-free tortilla chips (I like using Siete Taco Shells)
TOPPINGS:
White Onion, chopped
Avocado, chopped
Lime juice, fresh squeezed
Fresno chile, chopped
Jalapeño, deseeded and diced
Grain-free tortilla chips, crushed
Coconut yogurt (I like Culina)
Dairy-free feta cheese, crumbled
Cilantro, coarsely chopped
JF Spicy Salt
PROCESS:
Add the jalapeño, onion, and garlic into a pan with olive oil and let soften. Rinse the hearts of palm and cut them into bean sized pieces. Add the can of tomatoes and chicken broth to the pan. Mix in the hearts of palm, chili powder, cumin, JF Spicy Salt, cilantro, and juice of one lime. Add your desired amount of cauliflower rice and tortilla chips to the pan and let everything cook. Once the soup has finished cooking, pour it into a bowl and serve with all of the toppings.