Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Latin-inspired chipotle chicken soup with tender zucchini noodles, bright cilantro, creamy avocado, and queso fresco. Low-carb and ready in a slow cooker or pressure cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1151mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1091mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.