Tender-crisp zucchini “noodles” make a delightful low-carb substitute for pasta in this Latin-inspired Chipotle Chicken Zucchini “fideo” soup. The bright flavors of fresh cilantro, creamy avocado slices and a sprinkle of crumbled queso fresco finish each bowl perfectly.
Chipotle Chicken Zucchini “Fideo” Soup
This soup is easy to prepare in either a slow cooker or an Instant Pot. It’s naturally gluten-free, and if you omit the cheese it’s also suitable for Whole30 and paleo diets. The recipe yields a flavorful, comforting soup with tender shredded chicken and zucchini noodles that stay slightly crisp so they resemble traditional fideo.
I love using a spiralizer to make thin zucchini noodles — they cook quickly and give the soup a lovely texture. If you don’t have a spiralizer, use a vegetable peeler or mandoline to create long thin strips. The key is to add the zucchini near the end of cooking so it stays tender-crisp.
Recipe: Chipotle Chicken Zucchini “Fideo” Soup (Slow Cooker or Instant Pot)
Rating: 4.67 from 6 votes
Summary: Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this Latin-inspired Chipotle Chicken Zucchini “fideo” soup, finished with bright cilantro, creamy avocado and crumbled queso fresco.
Course: Soup Cuisine: American, Latin
Prep: 10 mins Cook: 35 mins Total: 45 mins
Yield: 4 servings Serving Size: 1 1/2 cups
Ingredients
- 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 garlic, minced
- 4 cups reduced-sodium chicken broth
- 8 oz can tomato sauce
- 1/2 tablespoon chipotle chile in adobo, chopped (adjust to taste)
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 2 bay leaves
- 1/4 cup chopped cilantro, divided
- 1 medium zucchini (about 7 oz), spiralized into thin noodles
- 1 medium (5 oz) avocado, pitted and sliced
- 2 oz crumbled queso fresco or queso blanco (omit for Paleo/Whole30)
Instructions
Slow Cooker Method
- Season the chicken with salt and pepper and place it in the slow cooker.
- In a medium nonstick skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic and sauté until softened, about 3–4 minutes.
- Transfer the onion and garlic to the slow cooker. Add the chicken broth, tomato sauce, chopped chipotle, cumin, oregano, half of the chopped cilantro and the bay leaves.
- Cover and cook on low for 4 to 6 hours, until the chicken is fully cooked and tender.
- While the chicken cooks, spiralize the zucchini using the thinnest noodle setting; cut the noodles into manageable 6-inch lengths.
- When the chicken is done, remove and discard the bay leaves. Transfer the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker.
- Add the zucchini noodles to the cooker and turn to high. Cook just until the zucchini is tender-crisp, about 5 minutes.
- Ladle soup into bowls and top with sliced avocado, the remaining cilantro and crumbled queso fresco, if using.
Instant Pot Method
- Season the chicken with salt and pepper.
- Press the sauté function on the Instant Pot. Add the olive oil, then sauté the onion and garlic until softened, about 3–4 minutes.
- Add the chicken broth, tomato sauce, seasoned chicken, chopped chipotle, cumin, oregano, half of the cilantro and bay leaves.
- Secure the lid and cook on high pressure for 20 minutes. Use a quick release or natural release according to your preference.
- Meanwhile, spiralize the zucchini into thin noodles and cut into 6-inch strips.
- When pressure has released, open the pot and discard the bay leaves. Remove the chicken, shred with two forks, then return it to the pot along with the zucchini noodles.
- Press Sauté again and cook until the zucchini reaches a tender-crisp texture, about 2–4 minutes.
- Serve hot, topped with sliced avocado, remaining cilantro and crumbled queso fresco if desired.
Nutrition (per serving)
Calories: 286 kcal • Carbohydrates: 16 g • Protein: 31 g • Fat: 11 g • Fiber: 5 g • Sodium: 847 mg
Tips and Serving Suggestions
- For a milder soup, reduce or omit the chipotle chile. For more heat, add an extra pinch.
- Spiralize the zucchini just before you plan to add it so it stays crisp. Overcooked zucchini will become mushy.
- Leftovers keep well in the refrigerator for 2–3 days. Reheat gently on the stove so the zucchini stays tender-crisp.
- Omit cheese to make this dish dairy-free and suitable for Whole30 or paleo plans.
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