Best Mexican Gumbo Tortilla Soup Recipes

Mexican Chicken Gumbo image

Provided by Joanna_Allene

Time 4h

Yield 12 12 quarts, 12-14 serving(s)

Number Of Ingredients 17

3 lbs cubed cooked chicken (boiled)
1 (49 ounce) can chicken broth
1 (26 ounce) carton chicken stock
2 (28 ounce) cans petite diced tomatoes
2 (16 ounce) cans black beans
1 (4 ounce) can diced green chilies
1 large white onion, diced
3 -4 garlic cloves, diced
2 tablespoons olive oil
1 (1 1/4 ounce) packet ranch dip mix
3 cups cooked white rice
1 large limes or 2 small limes
diced fresh cilantro
sour cream (garnish)
shredded Mexican blend cheese (garnish)
avocado (garnish)
corn tortilla strips (garnish)

Steps:

Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
Boil 3lbs of chicken. Let cool, then cube. Set aside.
In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
Dump both cans black beans into colander and rinse. Set aside.
In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

Mexican Gumbo Tortilla Soup image

Provided by Christie Conway

Time 45m

Number Of Ingredients 9

1 pkg spanish rice
1 lb chicken breast
1 jar(s) 15.5 oz. medium chunky tomato salsa
1 box 32 oz. chicken broth
1 can(s) black beans
3 Tbsp vegetable oil
6 corn tortillas
sour cream
avocado

Steps:

1. Prepare Spanish rice as directed on package.
2. Cut chicken breast into chunks. Brown the meat until tender.
3. Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
4. While the Gumbo is simmering, cut the corn tortillas into strips. Drop the strips into hot oil and cook until lightly browned and crispy. Drain on paper towels.
5. Slice and dice avocado.
6. After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.
7. ENJOY!