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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A keeper! I used some extra cumin and added some chili powder. I also bloomed the spices near the end of cooking the onion to add more flavor instead of adding with the broth. Turned out great and got a “Holy crap, this is good!” from my husband.
Now that you’ve told us how to make this soup in two space-hogging appliznces , how can one make it on the stovetop or in a conventional oven?
Are you serious?!? Follow the instructions for the slow cooker but put everything in a pot. I would saute the veggies in the pot as step one and build from there, one less pan to clean. Boil until chicken is done and then steps 6&7.
It turned out a little bland for my taste. The chipotle in abodo I used did add smoky flavor but was not spicy. I added cayenne to the soup and it tastes better.
I wasn’t able to find chipotle chile in adobo without either sugar, corn or soy in it, so I couldn’t make this while on Whole30. Do you have a particular brand that is Whole 30 compliant?
We buy dried chipotle powder online from The Spice House in Chicago and use it instead of the canned stuff.
This brand on Amazon doesn’t have sugar….it is peppers, vinegar and salt…..
Chipotle – Louisiana Pepper Exchange – Fresh Pepper Replacement (Chipotle Pepper Puree) 1 Jar – Plant-Based, Gluten-Free. Replace Chipotle in Adobo. Smoky and Sweet, Add to Ranch Dressing, Marinades, BBQ Sauces, and Taco Sauces for Extra Flavor and Spice – Chipotle Pepper Replacement https://a.co/d/9P55GOh
SO dang good! I also tossed in a TBSP of Penzey’s Southwestern seasoning, used a 12 oz can of tomato sauce and sweated my zoodles before placing into the slow cooker. Super excited to have this for leftover lunch!
What setting on the instant pot do you use for this?
This soup was delicious and enjoyed by my picky husband, nephew and daughter . My husband recently went on the keto diet and my nephew appreciates healthy recipes so this soup fit the bill.
Thank you so much Gina for sharing all of your amazing recipes! I always use your website for inspiration and now so even more, because you have so many kepo friendly recipes!
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Hi Gina do you get the 4 points from the avocado and the quest blanco?
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I made this today and loved it!!
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Oh my – this was sooooo good. This was made for the purpose of taking lunch to work. Made pretty much exactly as written for the IP, but instead of spiraling the zucchini, I cut it in bite-sized pieces and did not cook it until it was time to reheat. The bites perfectly al dente the way I like. I find it unpleasant to eat avocado that has been open for awhile, so I left that out. And because I’m Whole30ing right now, left off the cheese. It was still better soup than I’ve had in a very long time. In my kitchen, this recipe will be in continuous use. Gooood recipe.
Thank you!
What are the rest of the nutrition details? I am trying to cut back on sodium and was curious what this number would be
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