mexican gumbo tortilla soup
Easily made vegetarian (exchange chicken broth for vegetable broth). The whole family enjoyed!
prep time
45 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 1 package spanish rice
- 1 pound chicken breast
- 1 jar 15.5 oz. medium chunky tomato salsa
- 1 box 32 oz. chicken broth
- 1 can black beans
- 3 tablespoons vegetable oil
- 6 - corn tortillas
- - sour cream
- - avocado
How To Make mexican gumbo tortilla soup
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Step 1Prepare Spanish rice as directed on package.
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Step 2Cut chicken breast into chunks. Brown the meat until tender.
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Step 3Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
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Step 4While 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.
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Step 5Slice and dice avocado.
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Step 6After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.
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Step 7ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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