Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, latin inspired chipotle chicken zucchini "fideo" soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top.
Ingredients For Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker Or Instant Pot) Recipe
16 ounce boneless, skinless chicken breasts
0.5 teaspoon kosher salt
As required fresh black pepper
1 teaspoon olive oil
0.5 cup chopped onion
3 cloves minced garlic
4 cup reduced sodium chicken broth
8 ounce can tomato sauce
0.5 tablespoon chipotle chile in adobo, chopped
1 teaspoon dried oregano
0.25 teaspoon cumin
2 bay leaves
0.25 cup chopped cilantro
1 ounce 7 zucchini
1 ounce medium, 5 avocado, pitted and sliced
2 ounce crumbled queso fresco or queso blanco, omit for Paleo, Whole30
Nutrition value
478
calories per serving
25 g Fat56 g Protein5 g Carbs5 g FiberOther
Current Totals
25 g Fat
56 g Protein
5 g Carbs
5 g Fiber
MacroNutrients
Carbs
5 g
Protein
56 g
Fiber
5 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
105 mg
Iron
4 mg
Vitamin A
1029 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
15 mg
Vitamin B6
1 mg
Vitamin B9
56 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
97 mg
Manganese
2 mg
Phosphorus
442 mg
Selenium
51 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
