Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)
Delight in a bowl of this flavorful Chipotle Chicken Zucchini "Fideo" soup, where tender-crisp vegetable noodles serve as a fantastic low-carb alternative to traditional pasta. This Latin-inspired dish is enhanced with vibrant cilantro, creamy avocado, and a sprinkle of crumbled queso fresco for a delightful finishing touch. Perfectly crafted for your slow cooker or Instant Pot, this soup is sure to satisfy your cravings!
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Ingredients
- 16 oz boneless
- 1/2 teaspoon kosher salt
- 3 cloves minced garlic
- 4 cups reduced sodium chicken broth
- 8 oz can tomato sauce
- 1/2 tablespoon chipotle chile in adobo
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 2 bay leaves
- 1/4 cup chopped cilantro
- 1 7 ounce zucchini
- 1 medium
- 2 ounces crumbled queso fresco or queso blanco
- 1 teaspoon olive oil
- fresh black pepper
- 1/2 cup chopped onion
Instructions
- 1
For Slow Cooker:
- 2
Season the chicken pieces with salt and pepper, then place them into the slow cooker.
- 3
In a medium nonstick skillet over medium heat, warm the oil, then add the chopped onion and minced garlic. Sauté for approximately 3 to 4 minutes until they become tender.
- 4
Transfer the sautéed mixture to the slow cooker, along with the chicken broth, tomato sauce, chipotle, cumin, oregano, half of the chopped cilantro, and bay leaves.
- 5
Cover the slow cooker and let it cook on low for 4 to 6 hours.
- 6
In the meantime, use a spiralizer set to the thinnest noodle option to spiralize the zucchini and cut it into 6-inch lengths.
- 7
Once the cooking time is up, discard the bay leaves and take out the chicken. Shred it using two forks and return the shredded chicken to the slow cooker along with the zucchini. Cook on high until the zucchini reaches a tender-crisp texture, which should take about 5 minutes.
- 8
To serve, ladle the soup into bowls and garnish with sliced avocado and the remaining cilantro.
- 9
For Instant Pot:
- 10
Season the chicken with salt and pepper.
- 11
Activate the sauté function on the Instant Pot, then add oil, chopped onion, and minced garlic. Sauté for around 3 to 4 minutes until softened.
- 12
Next, add the chicken broth, tomato sauce, seasoned chicken, chipotle, cumin, oregano, half of the cilantro, and bay leaves into the pot.
- 13
Seal the Instant Pot lid and cook under high pressure for 20 minutes. Perform a quick or natural release afterward.
- 14
While waiting, spiralize the zucchini using the thinnest noodle setting and cut it into 6-inch strips.
- 15
Once the pressure has released, carefully open the Instant Pot, discard the bay leaves, and remove the chicken. Shred the chicken with two forks and return it to the pot along with the zucchini.
- 16
Activate the sauté function again and cook until the zucchini is tender-crisp, which should take about 2 to 4 minutes.
- 17
To serve, ladle the soup into bowls and top with sliced avocado and the leftover cilantro.