Sunday Recipes w/ Margi Kyle – Today’s Chef – Margi Kyle – : Margi’s Chicken Taco Tortilla Soup

May 13, 2021, Bon Appétit

By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits LKNConnect.com
Founder of Little Smiles NC
Major Chief Cook in our House!

This is a favorite recipe. I like to let the soup for several hours to get the spices to blend. — Margi

Chicken Taco Tortilla Soup
8 servings

Ingredients

1 Large Onion – I use the frozen chopped onions.
3 Cloves Chopped Garlic, and add a Sprinkle of Black Garlic Salt
Jane’s Krazy Mixed-Up – Salt and pepper to taste.
2 Boneless, Skinless Chicken Breasts OR 2 Packages of Ground Chicken.  I like the ground chicken; it makes the soup thicker.
2 Tablespoons Olive Oil
1 10-Ounce Can Diced Tomatoes and Green Chiles, undrained
4 Cups Chicken Bone Broth
1 Small Can of Tomato Paste

1 14.5-Ounce Can  of Mexican-Style Diced Tomatoes, undrained
2 15-Ounce Cans Black Beans, drained
1 Can Corn

2 15-Ounce Cans Red Kidney Beans, rinsed and drained

1 15-Ounce Can Pinto Beans, rinsed and drained

1 Envelope Taco Seasoning Mix – Use 2 if you like it spicy.

1 Envelope Dry Ranch Dressing Mix

1 Cup Wine

Garnishes:

Corn Tortillas
Diced Avocado
Diced Red Onion
Sour Cream
Chopped Fresh Cilantro
Mexican Grated Cheese

Instructions

• In a large pot on the stove, add the olive oil.
• Sauté the onions.
• Add the chicken and cook.
• Add both cans of the diced tomatoes, juice and all.
• Add the chicken bone broth and tomato paste. Stir to combine, and bring the mixture to a boil. Reduce the heat to low.
• Add the drained black beans, corn, kidney beans, pinto beans, taco seasoning mix, and dry Ranch dressing mix.
• Give it a taste and add salt or seasonings as needed; be sure to not under salt it!

To serve

Ladle the soup into a bowl. Add avocado, red onion, sour cream, cilantro, and tortilla strips to the top. The more toppings on Taco Tortilla Soup, the better!

Enjoy!