Chipotle chicken zucchini "Fideo" soup (slow cooker or instant pan)

Soft crispy veggie noodles make a nice low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini "video" soup combined with light fresh coriander, creamy avocado and some crumbly queso fresco on top.

Soft crispy veggie noodles are a wonderful low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini

Chipotle chicken zucchini "video" soup

The best part, it is easy to make, all made in slow cooker or Instant Pot, which is also gluten free, Whole30 and paleo if you omit the cheese. Several soups you might like are chicken Enchilada soup, cheeseburger soup and chicken and avocado soup.

Soft crispy veggie noodles are a wonderful low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini

Most of you know how much I love my Paderno Spiral Vegetable Slicer, well my friend Ali from Inspiralised created his own spiralizer called Inspiralizer which I tested out right for this soup. A couple of things that I love about Inspiralizer are the knives are built in so there are only 2 parts and the suction at the bottom is really amazing. She has 4 knives that cut perfect vegetable noodles.

See more soup recipes here.

And since so many ask, even though I have and love my instant pot, I still love my slow cooker! I Have 6 Quart Hamilton Beach Set Forget Programmable Slow Cooker (affiliate link). I love it because you can adjust the time you want it to cook and it automatically gets hot when done. It also has a probe for meat that automatically closes when done. I hated my old crock pot, it burned everything and my food had a weird taste. This slow cooker is so big, I actually own several!

Soft crispy veggie noodles are a wonderful low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini Soft crispy veggie noodles are a wonderful low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini

Chipotle chicken zucchini "Fideo" soup (slow cooker or instant pan)

Preparation time: 10 minutes

Cooking time: 35 min

Total time: 45 minutes

Soft crispy veggie noodles make a nice low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini "video" soup combined with light fresh coriander, creamy avocado and some crumbled queso fresco on top.

  • 16 oz boneless, skinless chicken breast
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste
  • 1 teaspoon of olive oil
  • 1/2 cup chopped onion
  • 3 cloves of chopped garlic
  • 4 cups reduced sodium chicken broth
  • 8 oz canned tomato sauce
  • 1/2 tbsp chipotle chile in adobo, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 2 bay leaves
  • 1/4 cup chopped coriander
  • 1 7 ounce zucchini
  • 1 medium, 5 oz avocado, cut and sliced
  • 2 ounces crumbled queso fresco or queso blanco, omitted for Paleo, whole30
  • For Slow Cooker:

  • Season the chicken with salt and pepper and place in a slow cooker.

  • Heat a medium nonstick skillet over medium heat, add the oil, onion and garlic and saute until soft, 3 to 4 minutes.

  • Transfer to slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of coriander and bay leaves.

  • Cover and cook low 4 to 6 hours.

  • Meanwhile, the zucchini is spiraled using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

  • Discard the bay leaves and remove the chicken, strip with 2 forks and place in a slow cooker with the zucchini and cook on high until the zucchini is tender crisp, approx. 5 minutes.

  • To serve, ladle in bowls and serve topped with slices of avocado and remaining cilantro.

  • For instant pot:

  • Season the chicken with salt and pepper.

  • Press the saute button on the Instant Pot, add the oil, onion and garlic and saute until soft, 3 to 4 minutes.

  • Add chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of coriander and bay leaves.

  • Cover and cook high pressure 20 minutes. Quick or natural release.

  • Meanwhile, the zucchini is spiraled using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

  • When the pressure is released, open instant pot, toss bay leaves and remove the chicken, shred with 2 forks and place it back in the pan with zucchini.

  • Press saute and cook until zucchini is tender crisp, approx. 2 to 4 minutes.

  • To serve, ladle in bowls and serve topped with slices of avocado and remaining cilantro.

Serving: 11/2 cups, calories: 286kcal, carbohydrates: 16g, protein: 31g, fat: 11g, saturated fat: 1g, cholesterol: 87 mg, sodium: 847 mg, fiber: 5g, sugar: 5g

Blue Smart Points: 4

Green smart points: 6

Purple Smart Points: 4

Points +: 7

Keywords: chicken soup and pasta, chicken broth soup, video soup, spiralized zucchini noodle soup, zucchini soup

Soft crispy veggie noodles are a wonderful low-carb pasta substitute in this delicious, Latin-inspired Chipotle Chicken Zucchini

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