Description
Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired Chipotle Chicken Zucchini “fideo” soup
Yield: 4servings | Serving Size: 11/2 cups
Ingredients
16ozboneless, skinless chicken breasts
1/2teaspoonkosher salt
fresh black pepper, to taste
1teaspoonolive oil
1/2cupchopped onion
3clovesminced garlic
4cupsreduced sodium chicken broth
8ozcan tomato sauce
1/2tablespoonchipotle chile in adobo, chopped
1teaspoondried oregano
1/4teaspooncumin
2bay leaves
1/4cupchopped cilantro
17 ounce zucchini
1medium, 5 oz avocado, pitted and sliced
2ouncescrumbled 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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Nutrition
Serving: 11/2 cups, Calories: 286kcal, Carbohydrates: 16g, Protein: 31g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 87mg, Sodium: 847mg, Fiber: 5g, Sugar: 5g
