NGREDIENTS:
- Half of a 14.5 oz can of chicken broth (make sure it is a brand that has few if any carbohydrates in it).
- 3 or 4 handfuls of “hot and spicy” pork rinds. (If you’re not familiar with pork rinds, the thought of eating anythingwith that namemight be upsetting. However, they are just the protein that is left over after all the fat has been rendered out of porkskin. When youuse the hot and spicy version of this product, the only thing you taste is the spices. Pork rinds can be found in thesnack aisle ofmost supermarkets)
DIRECTIONS:
- Pour about half a can of chicken broth into a microwave safe soup bowl.
- Put the pork rinds into a plastic bag. Crush them with the heel of your hand, or with a rolling pin. However, don’t make them so fine. that they become powder.
- Dump the crushed pork rinds into the soup. Heat 2 or 3 minutes in your microwave oven.(If you prefer, you can make this in a saucepan on a stove).
