Chicken Taco Soup
Completely PCOS friendly but you would never guess it! This delicious soup is quick and easy and satisfies every crowd regardless of dietary preference
For Taco Soup
  • 1Tablespoon olive oilfor stove top version
  • 1 Oniondiced
  • 1Clove garlicminced
  • 2 Bell Peppersdiced
  • 4 oz Canned Diced Green Chillies
  • 15 oz Canned Diced Tomatoes
  • 6Cups Chicken Stock
  • 2 Chicken Breaststrimmed and cleaned
  • Salt and pepperto taste
  • 1Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Chili Powder
  • 1 Teaspoon Dried Ground Oregano
Optional Topping to Serve
  • Grated cheese
  • Chopped Cilantro
  • Black OlivesSliced
  • Avocado slices or chunks
  • Gluten free corn chips (not low carb)
  • 15Ounces Canned Black BeansOptional
  • 1 1/2 Cups Frozen CornOptional
  1. Stovetop In large stock pot heat oil and sauté onion until softened before adding garlic, diced pepper, green chilies, salt, pepper, cumin, chili powder, and oregano. Once peppers are softened but not fully cooked add chicken stock and chicken breasts and bring to a boil. Once boiling reduce the heat to a simmer and cook for an additional 8-15 minutes until chicken is done and shreds easily. Crock-pot Put all the soup ingredients in the crock-pot including seasonings but not toppings cook on high for 3 hours or on low for 6 hours. Insta-pot Put all the soup ingredients in the instant-pot including seasonings but not toppings cook on high pressure for 12 minutes. Shred chicken before serving with any or all the above-listed toppings