Name: Low-Carb Mexican Sopa de Fideo Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 oz chicken breasts; ½ tsp kosher salt; black pepper; 1 tsp olive oil; ½ cup onion; 3 cloves garlic; 4 cups chicken broth; 8 oz tomato sauce; ½ tbsp chipotle chile in adobo; 1 tsp dried oregano; ¼ tsp cumin; 2 bay leaves; ¼ cup cilantro; 7 oz zucchini; 1 medium avocado; 2 oz queso fresco

Dive into a comforting bowl of low-carb Mexican sopa de fideo, a delightful twist on a classic dish. Packed with flavors and featuring spiralized zucchini, this recipe offers a nutritious and satisfying meal that will keep your carb count in check while still delivering all the traditional tastes you love.

Photos of Low-Carb Mexican Sopa de Fideo Recipe

Some ingredients in this recipe might not be staples in your pantry. Make sure to grab chipotle chile in adobo for its smoky heat, and queso fresco for a creamy, crumbly cheese finish. If you're not used to cooking with zucchini, ensure you have a good spiralizer to create those perfect 'noodles'.

Ingredients for Low-Carb Mexican Sopa de Fideo

Chicken breasts: A lean protein that will be shredded to add a hearty texture to the soup.

Kosher salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

Olive oil: Used for sautéing, it adds a subtle richness.

Onion: Provides a sweet and savory foundation.

Garlic: Adds an aromatic depth to the soup.

Chicken broth: Forms the base of the soup, giving it rich flavor.

Tomato sauce: Adds a tangy and rich tomato flavor.

Chipotle chile in adobo: Brings smoky heat that elevates the entire dish.

Dried oregano: Infuses a classic Mexican herb flavor.

Cumin: Adds earthy warmth to the soup.

Bay leaves: Contribute a subtle, aromatic depth.

Cilantro: Fresh and bright, it adds a finishing touch.

Zucchini: Spiralized to replace traditional noodles, making the dish low-carb.

Avocado: Creamy slices added for richness and texture.

Queso fresco: A crumbly cheese that adds a mild, creamy finish.

One reader, Bryna Lung says:

This low-carb Mexican sopa de fideo recipe is a game-changer! The flavors are rich and authentic, and the zucchini noodles are a fantastic substitute. It's a healthy, delicious meal that doesn't compromise on taste. Highly recommend!

Bryna Lung

Techniques Required for Making Low-Carb Mexican Sopa de Fideo

How to season chicken: Seasoning chicken involves sprinkling it evenly with kosher salt and black pepper to enhance its flavor. How to saute: Sauteing is a cooking method where you cook ingredients quickly in a small amount of oil over medium heat until they are soft and slightly browned. How to spiralize zucchini: Spiralizing zucchini involves using a spiralizer tool to cut the zucchini into thin, noodle-like strips.

How To Make Low-Carb Mexican Sopa de Fideo Recipe

We turned Sopa De Fideo, a classic Mexican childhood favorite into it’s low carb version using zoodles. We also added chipotle for the nice kick!

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

16ozchicken breasts,boneless, skinless
½tspkosher salt
black pepper,fresh to taste
1tspolive oil
½cuponion,chopped
3clovesgarlic,minced
4cupschicken broth,reduced sodium
8oztomato sauce
½tbspchipotle chile in adobo,chopped
1tspdried oregano
¼tspcumin
2bay leaves
¼cupcilantro,chopped
7ozzucchini
1medium avocado,5oz pitted and sliced
2ozqueso fresco,crumbled or queso blanco, omit for Paleo, Whole30

Instructions

Slow Cooker:

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.

Instant Pot:

Season chicken with salt and pepper.
Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.
Cover and cook high pressure 20 minutes. Quick or natural release.
Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.
Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.
To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.

Nutrition

Calories: 454.26kcal
Fat: 25.72g
Saturated Fat: 6.96g
Trans Fat: 0.24g
Monounsaturated Fat: 12.39g
Polyunsaturated Fat: 4.08g
Carbohydrates: 21.95g
Fiber: 5.76g
Sugar: 8.65g
Protein: 35.18g
Cholesterol: 89.56mg
Sodium: 1047.32mg
Calcium: 146.42mg
Potassium: 1135.88mg
Iron: 2.96mg
Vitamin A: 93.68µg
Vitamin C: 21.68mg

Technique Tip for Perfecting Low-Carb Mexican Sopa de Fideo

When spiralizing zucchini, make sure to use a spiralizer with the thinnest noodle setting to mimic the texture of traditional fideo noodles. Additionally, cutting the zucchini into 6-inch strips ensures they are manageable and evenly cooked. For best results, add the zucchini towards the end of the cooking process to maintain a tender-crisp texture, preventing them from becoming too soft and mushy.

Time-Saving Tips for Preparing Sopa de Fideo

Pre-chop ingredients: Chop the onion, garlic, and cilantro ahead of time and store them in airtight containers.

Use pre-cooked chicken: Save time by using pre-cooked chicken breasts from the store or leftovers.

Instant pot advantage: Opt for the Instant Pot method to cut down on cooking time significantly.

Spiralize in advance: Spiralize the zucchini ahead of time and store it in the fridge.

Batch cook: Make a larger batch of chicken broth and freeze portions for future use.

Pre-measure spices: Measure out the cumin, oregano, and chipotle chile in adobo in advance.

Substitute Ingredients For Low-Carb Mexican Sopa de Fideo Recipe

chicken breasts - Substitute with tofu: Tofu is a great low-carb, high-protein alternative for those looking to reduce meat consumption.
kosher salt - Substitute with sea salt: Sea salt can provide a similar flavor profile and is often less processed.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's spiciness without altering its appearance.
olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and contains healthy fats, making it a good alternative for cooking.
onion - Substitute with shallots: Shallots offer a milder, sweeter flavor and can be used in smaller quantities to reduce carbs.
garlic - Substitute with garlic powder: Garlic powder can provide the same flavor with fewer carbs and is easier to measure.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good low-carb, vegetarian alternative that still adds depth of flavor.
tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can offer a fresher taste and are often lower in added sugars.
chipotle chile in adobo - Substitute with smoked paprika: Smoked paprika can provide a similar smoky flavor without the added carbs from the sauce.
dried oregano - Substitute with fresh oregano: Fresh oregano can offer a more vibrant flavor and can be used in smaller amounts.
cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used to add complexity without increasing carbs.
bay leaves - Substitute with thyme: Thyme can provide a similar aromatic quality and can be used in smaller quantities.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor and can be used as a low-carb alternative.
zucchini - Substitute with spaghetti squash: Spaghetti squash is a low-carb vegetable that can mimic the texture of noodles.
avocado - Substitute with cucumber: Cucumber can provide a refreshing crunch and is lower in carbs compared to avocado.
queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good low-carb alternative.

Best Way to Present Sopa de Fideo

Use a shallow, wide bowl: This allows the vibrant colors of the sopa de fideo to be showcased beautifully, creating a visually appealing presentation.
Layer the ingredients: Start by placing a generous ladle of the broth and zucchini noodles at the base. Arrange the shredded chicken artfully on top.
Garnish with precision: Neatly place slices of avocado on one side of the bowl. Sprinkle the remaining cilantro over the top for a burst of green.
Add a touch of texture: Crumble queso fresco over the dish just before serving. This adds a creamy texture and a hint of saltiness.
Finish with a drizzle of olive oil: A light drizzle of high-quality olive oil over the top enhances the flavors and adds a glossy finish.
Serve with a side of lime wedges: Place a few lime wedges on the side of the bowl. This allows diners to add a fresh, zesty kick to their sopa de fideo as desired.
Use fresh herbs for decoration: Add a small sprig of cilantro or a few leaves of fresh oregano on top for an elegant touch.
Ensure the bowl is clean: Wipe the rim of the bowl to remove any spills or splashes, ensuring a pristine presentation.
Serve immediately: Ensure the dish is served hot to maintain the crispness of the zucchini noodles and the freshness of the avocado.

Essential Tools for Making Low-Carb Mexican Sopa de Fideo

Slow cooker: Used to cook the chicken and blend the flavors over a longer period, ensuring tender and flavorful results.
Medium nonstick skillet: Essential for sautéing the onion and garlic to bring out their flavors before adding them to the slow cooker.
Spiralizer: Used to create zucchini noodles, which serve as a low-carb substitute for traditional fideo noodles.
Instant Pot: An alternative to the slow cooker, this tool speeds up the cooking process while still delivering tender chicken and well-blended flavors.
Cutting board: Provides a stable surface for chopping the onion, garlic, and cilantro.
Chef's knife: Used for chopping the onion, garlic, and cilantro with precision.
Measuring spoons: Ensures accurate measurement of spices and other small-quantity ingredients.
Measuring cups: Used to measure larger quantities of ingredients like chicken broth and tomato sauce.
Forks: Used to shred the cooked chicken before returning it to the slow cooker or Instant Pot.
Ladle: Essential for serving the soup into bowls.
Bowls: Used for serving the finished soup.
Spatula: Useful for stirring ingredients in the skillet and Instant Pot.
Tongs: Handy for removing and handling the chicken breasts.

How To Store and Freeze Leftover Sopa de Fideo

To store leftover sopa de fideo, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, you may need to add a splash of chicken broth or water to loosen up the soup, as the zucchini noodles will continue to absorb liquid during storage.
For longer storage, you can freeze the soup for up to 2-3 months. However, keep in mind that the texture of the zucchini noodles may change slightly after freezing and thawing.
To freeze, let the soup cool completely, then transfer it to freezer-safe containers or resealable bags, leaving some space at the top for expansion. Label the containers with the date and contents.
When ready to enjoy the frozen soup, thaw it overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add more chicken broth or water to achieve the desired consistency.
It's best to add fresh toppings like avocado and cilantro when serving the reheated soup for optimal flavor and texture.

How To Reheat Leftover Sopa de Fideo

Stovetop method: transfer the leftover sopa de fideo to a saucepan and reheat over medium-low heat, stirring occasionally, until heated through. If the soup appears too thick, add a splash of chicken broth or water to thin it out. This method allows you to control the consistency and ensure even heating.
Microwave method: place the desired portion of leftover sopa de fideo in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent splatters and help retain moisture. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. Stir well before serving to distribute the heat evenly.
Slow cooker method: if you have a considerable amount of leftover sopa de fideo, you can reheat it in a slow cooker. Transfer the soup to the slow cooker, cover, and heat on low for 1-2 hours, or until heated through. This method is ideal for larger quantities and helps maintain the soup's texture and flavor.
Oven method: preheat the oven to 350°F (175°C). Transfer the leftover sopa de fideo to an oven-safe dish and cover with foil. Place the dish in the preheated oven and reheat for 15-20 minutes, or until heated through. Stir well before serving to ensure even heat distribution.
Regardless of the reheating method, be sure to taste the sopa de fideo and adjust the seasoning if needed. You may find that the flavors have intensified or mellowed during storage, so a little extra salt, pepper, or a squeeze of lime juice can help revive the taste.
When reheating, be mindful of the zucchini noodles, as they may become softer or even mushy if overcooked. If you find that the noodles have lost their texture, you can prepare a fresh batch of zucchini noodles and add them to the reheated soup for a better texture and presentation.

Random Fact About Low-Carb Mexican Sopa de Fideo

A unique aspect of this low-carb Mexican sopa de fideo recipe is the use of zucchini noodles instead of traditional pasta. This substitution not only reduces the carbohydrate content but also adds a fresh, nutritious twist to the dish.

Is Making Sopa de Fideo at Home Economical?

This low-carb Mexican sopa de fideo recipe is quite cost-effective for a household. With chicken breasts, zucchini, avocado, and queso fresco as the main ingredients, the total cost is approximately $15-$20 for a household of 4 people. The use of chicken broth and tomato sauce adds depth without breaking the bank. Considering the health benefits and the flavorful profile, I would rate this recipe an 8 out of 10 for cost-effectiveness.

Is This Low-Carb Mexican Soup Healthy or Unhealthy?

The low-carb Mexican sopa de fideo recipe is a healthier twist on the traditional dish. By using zucchini noodles instead of regular pasta, the carbohydrate content is significantly reduced, making it suitable for those following a low-carb diet. The recipe also incorporates lean protein in the form of chicken breasts, which are a great source of essential amino acids and help keep you feeling full and satisfied.

The use of fresh ingredients like onion, garlic, and cilantro adds depth of flavor without relying on unhealthy additives. The tomato sauce and chipotle chile in adobo provide a rich, smoky flavor while keeping the sodium content in check. The avocado topping adds a dose of healthy fats, which are important for heart health and nutrient absorption.

To further enhance the nutritional value of this recipe, consider the following suggestions:

Increase the vegetable content by adding diced bell peppers, carrots, or celery to the soup base
Use low-sodium chicken broth to reduce the overall sodium content
Opt for a low-fat or fat-free queso fresco to minimize saturated fat intake
Include a side of leafy greens, such as a spinach or kale salad, to boost the fiber and vitamin content of the meal

By making these minor adjustments, you can transform this already healthy low-carb Mexican sopa de fideo into an even more nutrient-dense and well-rounded dish that supports your overall health and wellness goals.

Editor's Thoughts on This Low-Carb Mexican Soup Recipe

This low-carb Mexican sopa de fideo recipe is a delightful twist on a traditional favorite. Using spiralized zucchini instead of pasta keeps it light and healthy without sacrificing flavor. The combination of chipotle chile, cumin, and oregano creates a rich, aromatic broth that pairs beautifully with the tender shredded chicken. The fresh cilantro and creamy avocado add a refreshing contrast, while the queso fresco provides a subtle, tangy finish. Both the slow cooker and Instant Pot methods are convenient, making this dish accessible for any home cook. Overall, it's a nutritious and satisfying meal perfect for any occasion.

Enhance Your Low-Carb Mexican Sopa de Fideo Recipe with These Unique Side Dishes:

Grilled Mexican Street Corn: Grilled Mexican Street Corn: Imagine the smoky char of grilled corn slathered with a tangy lime and cilantro crema, dusted with cotija cheese and a sprinkle of chili powder. This vibrant side will add a burst of flavor and color to your low-carb Mexican sopa de fideo.

Avocado and Tomato Salad: Avocado and Tomato Salad: Fresh avocado slices mingling with juicy tomatoes, crisp cucumber, and a zesty lime vinaigrette. This refreshing salad is a perfect complement to the warm, comforting sopa de fideo, adding a cool and crunchy contrast.

Spicy Cauliflower Rice: Spicy Cauliflower Rice: A low-carb twist on traditional Mexican rice, this cauliflower rice is infused with spices and a hint of lime. The subtle heat and fluffy texture make it an ideal pairing for the rich, savory broth of your sopa de fideo.

Jicama Slaw: Jicama Slaw: Crisp jicama strips tossed with red cabbage, carrots, and a tangy citrus dressing. This crunchy, refreshing slaw adds a delightful textural contrast and a burst of brightness to your Mexican soup experience.

Chili Lime Roasted Chickpeas: Chili Lime Roasted Chickpeas: Crunchy chickpeas roasted to perfection with a zesty chili lime seasoning. These addictive little bites offer a satisfying crunch and a spicy kick, making them a fun and flavorful side to enjoy alongside your sopa de fideo.

Other Low-Carb Mexican Soup Recipes to Try

Low-Carb Chicken Tortilla Soup: Dive into a bowl of this flavorful soup that's packed with shredded chicken, zucchini noodles, and topped with avocado and cilantro. It's a low-carb twist on a classic Mexican favorite.

Zucchini Noodle Chicken Alfredo: Indulge in a creamy, low-carb alfredo sauce over zucchini noodles and grilled chicken. This dish is perfect for those craving a rich and satisfying meal without the carbs.

Spicy Chipotle Chicken Zoodle Bowl: This zoodle bowl combines spicy chipotle chicken with zucchini noodles, avocado, and a sprinkle of queso fresco. It's a burst of flavors in every bite.

Low-Carb Chicken Enchilada Soup: Warm up with a hearty soup that's loaded with shredded chicken, zucchini noodles, and a rich enchilada sauce. Top it off with avocado and cilantro for a complete meal.

Mexican Chicken Zoodle Salad: Enjoy a refreshing salad featuring grilled chicken, zucchini noodles, avocado, and a zesty lime dressing. It's a light and healthy option for any meal.

Appetizers and Desserts to Serve with Low-Carb Mexican Sopa de Fideo

Appetizers:

Stuffed Mini Bell Peppers: Delight your guests with these vibrant stuffed mini bell peppers. Each pepper is filled with a creamy mixture of cream cheese, fresh herbs, and a hint of lime zest. The crunchy texture of the peppers pairs perfectly with the smooth filling, creating a harmonious blend of flavors and textures. Garnish with a sprinkle of smoked paprika and a few cilantro leaves for an extra burst of color and taste.

Jicama Shrimp Bites: Introduce a refreshing twist with jicama shrimp bites. Thin slices of jicama serve as a crisp base for succulent shrimp marinated in lime juice and chili powder. Top each bite with a dollop of avocado crema and a sprinkle of chopped red onion for a delightful combination of flavors. These bites are not only visually appealing but also offer a perfect balance of spicy, tangy, and creamy elements.

Desserts:

Churro Cheesecake Bars: Imagine a fusion of churros and cheesecake that brings the best of both worlds to your table. These delightful bars feature a creamy cheesecake filling nestled between layers of cinnamon-sugar-coated churro crust. The crispy, golden exterior contrasts beautifully with the smooth, rich cheesecake inside. Serve them chilled for a refreshing treat or warm them slightly to enhance the cinnamon aroma. Top with a drizzle of caramel sauce and a sprinkle of cinnamon for an extra touch of indulgence.

Mexican Chocolate Avocado Mousse: Dive into a luscious, velvety mousse that combines the richness of Mexican chocolate with the creamy texture of avocado. This dessert is not only decadent but also surprisingly healthy, thanks to the avocado. The Mexican chocolate adds a hint of cinnamon and spice, creating a complex flavor profile that will leave your taste buds dancing. Garnish with a dollop of whipped cream and a sprinkle of cocoa powder for a sophisticated finish.

Why trust this Low-Carb Mexican Sopa de Fideo Recipe:

This low-carb Mexican sopa de fideo recipe is crafted with care, ensuring a flavorful and healthy dish. Using fresh ingredients like zucchini, avocado, and cilantro, it offers a nutritious twist on a traditional favorite. The combination of chicken broth, tomato sauce, and chipotle chile in adobo creates a rich, savory base. With detailed instructions for both slow cooker and Instant Pot methods, this recipe is versatile and convenient. Trust in the quality and taste of this dish, perfect for those seeking a delicious, low-carb meal.

Share your thoughts on this Low-Carb Mexican Sopa de Fideo Recipe in the Recipe Sharing forum section and let us know how it turned out for you!

FAQ:

Can I use a different type of meat instead of chicken breasts?

Absolutely! You can use chicken thighs, turkey, or even a lean cut of beef. Just adjust the cooking time accordingly to ensure the meat is fully cooked.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a bit more chicken broth to keep the soup from drying out.

Can I make this recipe spicier?

Sure thing! You can add more chipotle chile in adobo or even toss in some chopped jalapeños or a dash of hot sauce to kick up the heat.

What can I use instead of zucchini noodles?

If you're not a fan of zucchini noodles, you can use spaghetti squash, shirataki noodles, or even just thinly sliced cabbage as a low-carb alternative.

Is there a vegetarian version of this recipe?

Yes, you can make a vegetarian version by using vegetable broth instead of chicken broth and substituting the chicken with beans or tofu. Just adjust the cooking time as needed for your protein choice.