Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired Chipotle Chicken Zucchini “fideo” soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top.
Chipotle Chicken Zucchini “Fideo” Soup
The best part, it’s easy to make, all made in the slow cooker or Instant Pot which is also gluten-free, Whole30 and paleo if you leave out the cheese. More soups you might enjoy are Chicken Enchilada Soup, Cheeseburger Soup and Chicken and Avocado Soup.
Most of you know how much I love my Paderno Spiral Vegetable Slicer, well my friend Ali of Inspiralized created her own spiralizer called the Inspiralizer which I tested out just for this soup. A few things that I love about the Inspiralizer are the blades are built in, so there’s only 2 parts and the suction on the bottom is really great. She has 4 blades that cut perfect vegetable noodles.
See more Soup Recipes here.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)
Ingredients
- 16 oz boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- fresh black pepper, to taste
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 3 cloves minced garlic
- 4 cups reduced sodium chicken broth
- 8 oz can tomato sauce
- 1/2 tablespoon chipotle chile in adobo, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 2 bay leaves
- 1/4 cup chopped cilantro
- 1 7 ounce zucchini
- 1 medium, 5 oz avocado, pitted and sliced
- 2 ounces crumbled queso fresco or queso blanco, omit for Paleo, Whole30
Instructions
- For Slow Cooker:
- Season chicken with salt and pepper and place in the slow cooker.
- Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
- Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.
- Cover and cook low 4 to 6 hours.
- Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
- Discard the bay leaves and remove the chicken, shred with 2 forks and place back in the slow cooker along with the zucchini and cook on high until the zucchini is tender crisp, about 5 minutes.
- To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
- For Instant Pot:
- Season chicken with salt and pepper.
- Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
- Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.
- Cover and cook high pressure 20 minutes. Quick or natural release.
- Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
- When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.
- Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.
- To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
Last Step:
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