Slow Cooker Chipotle Chicken Zucchini “Fideo” Soup

Slow Cooker Chipotle Chicken Zucchini "Fideo" Soup – made with spiralized zucchini noodles!

Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired “fideo” soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top. The best part, it’s easy to make, all made in the slow cooker which is also gluten-free and paleo if you leave out the cheese.

Most of you know how much I love my Paderno Spiral Vegetable Slicer, well my friend Ali of Inspiralized created her own spiralizer called the Inspiralizer which I tested out just for this soup. A few things that I love about the Inspiralizer are the blades are built in, so there’s only 2 parts and the suction on the bottom is really great. She has 4 blades that cut perfect vegetable noodles. 

Slow Cooker Chipotle Chicken Zucchini “Fideo” Soup

Servings: 4 • Size: 1 1/2 cups • Weight Watcher Points+: 7 pt 

Calories: 286 • Fat: 11 g • Carb: 16 g • Fiber: 5 g • Protein: 31 g • Sugar: 5 g


  • 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)


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, 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.

Slow Cooker Chipotle Chicken Zucchini "Fideo" Soup – made with spiralized zucchini noodles!

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26 September 2015 | 8:56 pm – Source:


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