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

There’s something special about a spring Sunday in May — the sunshine, blooming flowers, and the simple joy of gathering around the table with family and friends. Margi Kyle’s Chicken Taco Tortilla Soup brings together bold flavors, hearty ingredients, and colorful toppings that make every bowl feel comforting while still perfect for the season. Margi recommends letting the soup simmer for several hours so the spices blend beautifully, creating a rich and satisfying dish for a relaxing spring weekend.

Margi’s Chicken Taco Tortilla Soup

Serves: 8
Prep Time: 20 Minutes
Cook Time: 45–60 Minutes

Ingredients

• 1 large onion (Margi prefers frozen chopped onions)
• 3 cloves chopped garlic
• Sprinkle of black garlic salt
• Jane’s Krazy Mixed-Up Salt
• Pepper to taste
• 2 boneless, skinless chicken breasts OR 2 packages ground chicken
• 2 tablespoons olive oil
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 4 cups chicken bone broth
• 1 small can tomato paste
• 1 (14.5-ounce) can 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 prefer extra spice)
• 1 envelope dry ranch dressing mix
• 1 cup wine 

Garnishes

• Corn tortillas or tortilla strips
• Diced avocado
• Diced red onion
• Sour cream
• Fresh chopped cilantro
• Mexican grated cheese 

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Sauté the onions until softened.
3. Add the chicken and cook thoroughly.
4. Stir in both cans of diced tomatoes with their juices.
5. Add chicken bone broth and tomato paste, stirring until combined.
6. Bring mixture to a boil, then reduce heat to low.
7. Add black beans, corn, kidney beans, pinto beans, taco seasoning, and ranch dressing mix.
8. Stir well and season to taste.
9. Allow soup to simmer so the flavors fully blend together. 

To Serve

Ladle soup into bowls and top with avocado, red onion, sour cream, cilantro, cheese, and crunchy tortilla strips. The more toppings, the better!

Enjoy!
Recipe and preparation by Margi Kyle.