Ingredients: |
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 (I used tomato paste by accident)
-1/2 tablespoon chipotle chile in adobo, chopped
-1 teaspoon dried oregano
-1/4 teaspoon cumin
-2 bay leaves
-1/4 cup chopped cilantro (I used more)
-1 (7 ounce) zucchini (I used 3)
-1 medium (5 oz) avocado, pitted and sliced (I didn't use)
- 2 ounces crumbled queso fresco or queso blanco (omit for Paleo) (I used feta cheese)
-1 14.5 oz can of tomatoes with chilies
-2 stalks of celery, chopped
-1 14.5 oz can of corn
|
Directions: |
Directions:-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, tomatoes with chilies, celery, corn, 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. |
This recipe for Slow Cooker Chipotle Chicken Zucchini "Fideo" Soup is from