Description
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
- Bring chicken broth to a boil.
- Reduce heat to a simmer and add garlic powder, chili powder, cumin, cayenne, salt and pepper. Stir well.
- Add chicken, jalapeno and lime juice.
- Stir in salsa to taste.
- 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.
- 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.
- Garnish as desired and serve.
- Enjoy!
