Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 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)
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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
- 16 oz boneless (skinless chicken breasts)
- 1/2 teaspoon kosher salt
- black pepper to taste, fresh
- 1 teaspoon olive oil
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth reduced sodium
- 8 oz tomato sauce canned
- 1/2 tablespoon chipotle chile in adobo (chopped)
- 1 teaspoon oregano dried
- 1/4 teaspoon cumin
- 2 bay leaf
- 1/4 cup cilantro chopped
- 1 zucchini 7 ounce
- 1 medium (5 oz avocado, pitted and sliced)
- 2 ounces queso fresco omit for Paleo, Whole30, crumbled, or queso blanco
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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