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Spicy Mexican Chicken Zoodle Soup 1

Spicy Mexican Chicken Zoodle Soup

  • Author: Chelsea Cohen


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.


  • 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
  • 23 tablespoon salsa of choice (homemade is optimum)
  • 1 zucchini
  • Garnishes: avocado, cilantro (optional)
  • Tools: vegetable spiralizer


  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!

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