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INGREDIENTS: -- 1 tablespoon olive oil -- 4 skinless, boneless chicken breast fillets -- 1 tablespoon + 1/3 to 1/2 cup New Mexico, Dixon or Rio Tejas chile powder -- 1 teaspoon salt -- 8 Italian plum tomatoes, chopped -- 1 1/2 tablespoons minced garlic -- 3 cups tender fresh spinach, washed and cut into fine shreds -- 1 cup minced cilantro -- 8 cups chicken broth -- 1/2 cup crumbled feta cheese -- Juice of 1 lime or Meyer lemon
INSTRUCTIONS: Preheat the oven to 375 degrees.
Rub a little of the oil over the chicken breasts, then sprinkle both sides with the 1 tablespoon chile powder and the salt.
Heat a nonstick frying pan with the remaining oil. Add the chicken and brown on both sides for a couple of minutes.
Combine the tomatoes, garlic, spinach, cilantro, the remaining 1/3 to 1/2 cup chile powder, 2 cups of the broth, and the feta in a large glass baking dish. Bury the chicken breasts under this mixture. Cover with foil and bake for 45 minutes. Remove the chicken and, when it is cool enough to handle, shred the meat.
Pour the remaining chicken broth into a large saucepan. Add the tomato-chile mixture and all the precious juices from the baking dish. Bring to a simmer and simmer for 5 minutes. Add the shredded chicken. Squeeze in the lime or lemon juice. Ladle into bowls and top with sour cream and more cilantro.
Pre-Lo carb I used to add a can of hominy which really gave it body and an earthy flavor. BEWARE of the chili powder and adjust down accordingly. This can be hot with the full recipe (but hubby and I like it HOT). And in the old days we ate it with tortillas too. Also we used to remove the skin, but you can cook it with skin on in the baking dish for more fats.....
I'm telling you, the flavor of this soup is to die for.
Chicken, Cilantro, Feta, Spinach, Chili Powder, olive oil, Italian Plum Tomatoes (Hominy is desired)
How To Prepare:
Bake and Stovetop
Number of Servings:
Carbs per serving - include all nutritional information if known: