Slow cooker chipotle chicken zucchini Fideo soup

chieck zucchini

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

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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.
Makes 7 cups.


Nutritional Info :

Servings: 4
Size: 1 1/2 cups
Calories: 286
Points+: 7 pt
SP : 6
Fat: 11 g
Carb: 16 g
Fiber: 5 g
Protein: 31 g
Sugar: 5 g