Mexican Gumbo Tortilla Soup

Christie Conway


Easily made vegetarian (exchange chicken broth for vegetable broth). The whole family enjoyed!

★★★★★ 1 vote
45 Min


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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
corn tortillas
sour cream

How to Make Mexican Gumbo Tortilla Soup


  • 1Prepare Spanish rice as directed on package.
  • 2Cut chicken breast into chunks. Brown the meat until tender.
  • 3Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
  • 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.
  • 5Slice and dice avocado.
  • 6After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.
  • 7ENJOY!

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About Mexican Gumbo Tortilla Soup

Other Tag: Quick & Easy

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