Mexican Gumbo Tortilla Soup

Christie Conway


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


★★★★★ 1 vote

45 Min


  • 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
  • ·

How to Make Mexican Gumbo Tortilla Soup


  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!

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