Description
A warm, hearty play on traditional tortilla soup, this Tortilla Soup Gumbo Recipe is full of flavor, thick, and more of a stew than a soup. High in protein, and can be adjusted to even be lower in carbs. Perfect for cool damp spring days and cold fall nights. But really, anytime you’re in the mood. This is definitely one of those Sunday night family meals that you will enjoy. Freezer friendly and perfect as a make-ahead meal.
Ingredients
Units
Scale
- 1 medium onion
- 2 15 oz cans black beans
- 2 Tablespoons ground cumin
- 1 Tablespoon chili powder
- 1/2 teaspoon Chipotle chili powder
- 1 cup Extra Long Grain White Rice (cooked – See Notes ¹ for serving option)
- 32 oz chicken stock (See notes ² for alternatives)
- 1 15 oz can Tomato Sauce
- 64 oz Vegetable Juice (or tomato juice)
- 4 medium garlic cloves (smaashedand chopped )
- salt ((to taste))
- black pepper ((to taste))
- 2 lbs chicken (baked and shredded – See notes³ for alternatives)
Corn Tortilla Strips
- Olive oil
- six-inch Corn Tortillas
- Salt
Suggested Toppings
- Serrano Peppers
- Sour cream
- Shredded cheese
- Chopped cilantro
- Corn tortilla strips (directions included in this recipe for homemade)
- Cubed avocado
Instructions
- Start by cooking onions on medium-low heat with about a tablespoon or so of oil.
- Once the onions are translucent add the garlic and continue stiring until fragrant.
- Slowly add the tomato sauce, chili powder, cumin powder, and ground garlic to the onions and garlic. Conitnue stirring and heating until bubbly.
- Carefully, add the tomato juice and chicken stock. Stir, increase heat to medium/medium-high, and let it come to a slight boil.
- Add the chicken and beans, reduce heat and let simmer for 30-40 min. Hey! While this is simmering, if you haven’t yet… now is a great time to make the tortilla strips (see Corn Tortilla Strips instructions below)
- Right before serving taste test to see if you need to add any more of the seasonings. Serve with toppings and rice on the side so everyone can make their own bowl.
Corn Tortilla Strips
- Cut corn tortillas into strips (size is up to you)
- Cover the strips in olive oil, seasoning salt, and pepper.
- Lay on a baking sheet in a single layer and bake at 350ºF for 5-10 minutes or until crunchy & golden brown.
Equipment
Global 7-piece Ikasu Knife Block Set
Buy Now →Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid
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SMIRLY Bamboo Cutting Board Set with Holder,
Buy Now →Notes
**Nutritional facts do NOT include Tortilla strip ingredients OR toppings**
- You can serve the rice separately to help those who want to curb some of the carbs.
- Replace Chicken stock with Vegetable stock
- You can remove the chicken and add extra beans or even mushrooms.
This Recipe is Slow Cook Friendly
Put all the ingredients (minus the rice) in the slow cooker, and let it heat up on medium-low for 4-6 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Soup
- Method: One Pot
- Cuisine: Mexican, Mexican-American
Nutrition
- Calories: 242
- Sugar: 11
- Sodium: 1745
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 26
- Cholesterol: 61