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Chipotle Chicken Zucchini Soup
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 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)
Instructions
- 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.