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Chicken Taco Soup
Servings: 6
Ingredients
  • 4-5 cups chicken broth (SIBO Friendly)
  • 26 oz chopped tomato (I use Pomi brand)
  • 4 cups roasted chopped chicken
  • 2 cups chopped yellow summer squash
  • 2 cups diced green bell pepper (capsicum)
  • 1 cup diced orange bell pepper (capsicum)
  • 1 cup chopped green onion (green part only)
  • 1/3 cup minced chives
  • 3/4 cup cilantro
  • 2 tsp olive oil
  • 1 Tbs cumin
  • 2 tsp smoked paprika
  • 1 Tbs oregano
  • 1 tsp salt + more to taste
Instructions

  1. For this recipe, I roasted a whole chicken and pulled the meat off and then made chicken broth. See the links below for recipes. You can also use a store bought SIBO-friendly chicken broth, or meat-only broth and cook 3-4 chicken breasts for the meat if you don't want to make everything from scratch. Or make the broth and chicken ahead of time and freeze until use.

  2. Chop, dice, and mince all of the vegetables and chicken if you have not done so already.

  3. Place the oil in a large soup pot over medium high heat.

  4. Add the green onion, chives and cilantro and cook until wilted.

  5. Add the remaining veggies and cook until soft. Depending on how juicy your vegetables are you may need to add a cup of broth to help them stay moist and cook.

  6. Add the spices and gently mix to coat all of the veggies.

  7. Stir in the chicken.

  8. Add the tomatoes and remaining chicken broth.

  9. Add the salt. If you use mineral rich salt you will need to double it.

  10. Simmer for 10-15 minutes to let all of the flavors blend together.

  11. Taste your soup and see how you like it. Add additional salt if desired. If you have reached this step and your soup isn't spicy enough, you can more of the spices (cumin, smoked paprika, oregano) 1 tsp at a time and add 1 tsp cayenne pepper or more. But be sure to know your tolerances so you don't cause symptoms with the cayenne!

  12. Serve with lactose-free sour cream, 24-hour yogurt, sliced cherry tomatoes, chopped chives, green onion and/or a squirt of lime.