Buda Fooda

Chipotle Chicken Zucchini Soup

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

  1. Season chicken with salt and pepper and place in the slow cooker.
  2. 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.
  3. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
  4. 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.

A Dan Buda Joint