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.
Yield: 4 servings
4.67 from 3 votes

Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Soup
Cuisine: American, Latin
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.

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.

Nutrition

Serving: 11/2 cups, Calories: 286kcal, Carbohydrates: 16g, Protein: 31g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 87mg, Sodium: 847mg, Fiber: 5g, Sugar: 5g
Freestyle Points: 4
Points +: 7