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

Total Time: 4-6 hours Slow Cooker/ 45 minutes

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.

Notes

NUTRITION INFORMATION Yield: 4 servings, Serving Size: 1 1/2 cups Amount Per Serving: Freestyle Points: 4, Points +: 7, Calories: 286 calories, Total Fat: 11g, Saturated Fat: g, Cholesterol: mg, Sodium: mg, Carbohydrates: 16g, Fiber: 5g, Sugar: 5g, Protein: 31g