Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Po

Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired “fideo” soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top. 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.

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Name: Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Po
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Cuisine: not set
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; 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 Pa Whole30)

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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
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 Pa ; Whole30)

servings

INSTRUCTIONS

See original recipe: https://www.skinnytaste.com/s...

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NOTES

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Chipotle Chicken Zucchini &quot;Fideo&quot; Soup (Slow Cooker or Instant Po

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
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 Pa Whole30)

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.

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Nutrition

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Serving Size: 1 serving (449g)
Recipe Makes: 4 servings

Calories: 172
Calories from Fat: 17 (10%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 65.8mg		20 %
Sodium 1078.1mg		37 %
Potassium 731.8mg		19 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.9g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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