Low-Carb Mexican Sopa de Fideo Recipe

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Sara
Sara January 13, 2021
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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:

  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.

  3. Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.

  4. Cover and cook low 4 to 6 hours.

  5. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

  6. 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.

  7. To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.

Instant Pot:

  1. Season chicken with salt and pepper.

  2. Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

  3. Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.

  4. Cover and cook high pressure 20 minutes. Quick or natural release.

  5. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

  6. 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.

  7. Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.

  8. 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
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