Chicken Vegetable Chili with Zucchini Noodles


  • 2 tbsp. Olive Oil
  • 10 oz. Spiralized Zucchini
  • Salt and Pepper, to taste
  • 24 oz. Boulder Organic Vegetable Chili
  • Sour Cream, for garnish
  • Sliced Jalapeno, for garnish


  1. Heat olive oil in a large skillet over medium-high heat. Sauté the spiralized zucchini for 1-2 minutes until just tender. Season to taste.
  2. To serve, place the zucchini noodles into four pasta bowls and ladle the soup over the tops. Garnish with sour cream, cilantro and sliced jalapeno as desired.


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