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Spicy Mexican Chicken Zoodle Soup

Spicy Mexican Chicken Zoodle Soup

This recipe tastes as good if not better than it looks. Fresh ingredients and tons of flavor. The spiraled zucchini gives it that noodle feel while still keeping it paleo. As the weather gets colder and holiday season is upon us with Thanksgiving and Christmas just around the corner, soups are a great lunch or dinner option and chicken zoodle soup is one of the most comforting.

This recipe was contributed by Chelsea Cohen who is a real fan of incorporating spiralized veggies into recipes to create healthy alternatives to traditional dishes. She used her SpiraLife spiralizer for this delicious and surprisingly easy recipe.Spicy Mexican Chicken Zoodle Soup 2

Mexican Chicken soup is good just about any season but soups are definitely more appealing when it starts to get a bit cooler. If the warmth of the broth doesn’t heat you up enough this winter, the spices sure will!

You will feel like you are at a traditional Mexican restaurant when you dig into a bowl of this. Don’t forget your garnish of avocado and cilantro. My favorite parts!

Oh and don’t forget to sign up for the latest PaleOmazing giveaway, and try your luck at winning an Omazing item.  Enjoy!

Spicy Mexican Chicken Zoodle Soup

Cook/Baker:
This recipe was contributed by Chelsea Cohen who is a real fan of incorporating spiralized veggies into recipes to create healthy alternatives to traditional dishes. She used her Spiralife spiralizer for this recipe.

Ingredients

  • 4 cups chicken broth (homemade is optimum)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Dash of cayenne (optional)
  • Salt & pepper, to taste
  • 2 cooked free-range chicken breasts, diced or shredded
  • 1 red jalapeno, sliced
  • Juice of ½ a lime
  • 2-3 tablespoon salsa of choice (homemade is optimum)
  • 1 zucchini
  • Garnishes: avocado, cilantro (optional)
  • Tools: vegetable spiralizer

Instructions

  1. Bring chicken broth to a boil.
  2. Reduce heat to a simmer and add garlic powder, chili powder, cumin, cayenne, salt and pepper. Stir well.
  3. Add chicken, jalapeno and lime juice.
  4. Stir in salsa to taste.
  5. Use your vegetable spiralizer to spiral your zucchini. If desired, run a knife through your zucchini spirals, cutting them shorter to make them easier to eat. Add them to the soup.
  6. Remove soup from heat immediately. The hot broth will cook the zucchini noodles. Do not overcook the zucchini noodles as you want them to maintain their texture.
  7. Garnish as desired and serve.
  8. Enjoy!

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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