CHIPOTLE CHICKEN ZUCCHINI “FIDEO” SOUP (SLOW COOKER OR INSTANT POT)

286 Cals 31 Protein 16 Carbs 11 Fats
PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Soup
CUISINE:American, Latin
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.
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
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
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.
Serving: 11/2 cups, Calories: 286kcal, Carbohydrates: 16g, Protein: 31g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 87mg, Sodium: 847mg, Fiber: 5g, Sugar: 5gBlue Smart Points:4Green Smart Points:6Purple Smart Points:4Points +:7