Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)

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 or Instant Pot.

16 oz boneless, skinless chicken breasts

½ teaspoon kosher salt

fresh black pepper, to taste

1 teaspoon olive oil

½ cup chopped onion

3 cloves minced garlic

4 cups reduced sodium chicken broth

8 oz can tomato sauce

½ tablespoon chipotle chile in adobo, chopped

1 teaspoon dried oregano

¼ teaspoon cumin

2 bay leaves

¼ 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, Whole30)

Directions at skinnytaste.com

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