Dinner

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

Tender chicken simmers in a smoky broth of tomato, chipotle, cumin, and oregano until it falls into shreds. Spiralized zucchini noodles slip in at the end, staying just crisp, while creamy avocado and salty queso fresco cool each spicy, comforting spoonful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)
Total
6 hr 15 min
Prep
10 min
Cook
6 hr 5 min
Serves
4

Nutrition per Serving

Calories
286
Protein
31g
Carbs
16g
Fat
11g
Fiber
5g
Sugar
5g
Sodium
847mg

Ingredients

  • 16 oz boneless (skinless chicken breasts)
  • 1/2 tsp kosher salt
  • fresh black pepper (to taste)
  • 1 tsp olive oil
  • 1/2 cup chopped onion
  • 3 clove minced garlic
  • 4 cup reduced sodium chicken broth
  • 8 oz can tomato sauce
  • 1/2 tbsp chipotle chile in adobo (chopped)
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 2 bay leaves
  • 1/4 cup chopped cilantro
  • 1 7 ounce zucchini
  • 1 medium (5 oz avocado, pitted and sliced)
  • 2 oz crumbled queso fresco or queso blanco (omit for Paleo, Whole30)

Instructions

  1. Slow Cooker:
  2. Season chicken with salt and pepper and place in the slow cooker.
  3. Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
  4. Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.
  5. Cover and cook low 4 to 6 hours.
  6. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
  7. 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.
  8. To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
  9. Instant Pot:
  10. Season chicken with salt and pepper.
  11. Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
  12. Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.
  13. Cover and cook high pressure 20 minutes. Quick or natural release.
  14. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
  15. 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.
  16. Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.
  17. To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.