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

Name: Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz boneless; 1/2 teaspoon kosher salt; fresh black pepper; 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; 1 teaspoon dried oregano; 1/4 teaspoon cumin; 2 bay leaves; 1/4 cup chopped cilantro; 1 7 ounce zucchini; 1 medium; 2 ounces crumbled queso fresco or queso blanco

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
286 kcal
Course
Soup
Cuisine
South American, American

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

Iris Warren

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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.

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Ingredients

Servings

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)

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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 Information

Show Details

Serving 11/2 cups Calories 286kcal (14%) Carbohydrates 16g (5%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 87mg (29%) Sodium 847mg (35%) Fiber 5g (20%) Sugar 5g (10%)