Dr. Jenny’s Favourite Soups: Chicken Taco

Winter is here, and that calls for soup soup soup.

Some of my favourite cookbooks are the Whitewater Cooks cookbooks, and I’ve adapted the recipes from there. I often substitute based on my food sensitivities and available ingredients, so my apologies to the chefs at Whitewater.

I will note that I use bone broth for all of my soups, adding to the nutritional, anti-inflammatory, hormone-health, gut health, and skin-health benefits. I make these recipes gluten-free, substitute the cheese for sheep’s milk cheese (better tolerated), and cut the time down to about 30 minutes. My kind of soup!

Chicken Taco Soup

  • 1 Tbsp olive oil
  • 2 onions, roughly chopped
  • 4 cloves of garlic, chopped
  • 1 cup chopped cilantro
  • 1 large can of diced tomatoes
  • 5 cups bone broth
  • 2 cups cooked chicken, diced
  • 1 tsp cumin
  • 1 avocado, diced
  • Manchego cheese, shredded or ribboned
  • Tortilla chips (non-gmo, organic)
  • Lime wedges


  1. Sauté the onions, garlic, and ½ cup of cilantro in olive oil. Transfer to a blender when the onions are translucent. Blend. Add a can of diced tomatoes to the blender. Blend again.
  2. Transfer the blended tomatoes, onions, garlic, and cilantro back into your soup pot. Add the bone broth to the soup pot, add the cumin, and simmer for 5-10 minutes. Add the chicken just before taking the pot off the heat.
  3. Serve the soup in bowls, and squeeze ¼ lime into each bowl, add ¼ cup of cheese, add ¼-½ of diced avocado, sprinkle more cilantro, and crush a handful of tortilla chips into the bowl. Enjoy (it’s soooo good)!
Delicious and healthy Chicken Taco Soup is the perfect dish for a cold day.

Jenny Schmidt-White

Hi, I’m Dr. Jenny Schmidt-White. My practice focuses on family health and wellness, healthy aging for men and women and optimizing fertility & hormone function. I work with you, within realistic and sustainable parameters, to find the root cause of dysfunction in your body and address it.




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