Tortilla Soup Gumbo

Updated: Mar 20

Spring is back and it’s coming in like a lion around here. Snow, rain, warm temperatures and cold rain-sleet all in a week! With weather like this, we need some warm homey dinners. Am I Right? My mama always used to make tortilla soup in the spring to help warm us up. So of course, I do the same. But I added black beans and rice to the soup to make it hearty & stretch more, which is very helpful when people come for dinner.

Fun fact… according to Wikipedia, gumbo is: a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the “Holy Trinity” of vegetables, namely celery, bell peppers, and onions.

So the reason I call it this Tortilla Soup “gumbo” is because of the full flavor and thickness to this stew like soup and ergo hearty deliciousness. Please note however, it does not have the “Holy Trinity” of veggies, but it does use a strong flavor stock and STICKS to your bones.

It’s also high in protein, with a whopping 28.6g per serving. WHAT?!?!?

Omit the Strips and the rice and you’ll even cut back on the carbs. I sometimes like to serve the white rice on the side so you can choose to add it or not.

OK, Here’s the Recipe…

What you'll need...

For the Soup

  1. 1 1/2 cups cooked rice

  2. 1 can black beans (size depends on how much you like beans. Bigger can if you like them, smaller can or no can, if you don’t like them)

  3. 2 Tablespoons ground cumin

  4. 1 Tablespoons ground garlic

  5. 1 Tablespoons chili powder

  6. 4 cups chicken stock

  7. 2 large can diced tomatoes (64 oz cans are the size I use)

  8. 4 medium garlic cloves

  9. 1 medium onion

  10. 2lbs baked and shredded chicken

  11. Salt & Pepper to taste

Optional toppings

  1. Serrano Peppers

  2. Sour cream

  3. Shredded cheese

  4. Chopped cilantro

  5. Corn tortilla strips (directions in this blog)

Corn tortilla topping

  1. Olive oil

  2. Seasoning Salt

  3. Pepper

  4. Corn Tortillas

Got everything? OK, let's get cooking!!

Let's start with the Corn Tortilla Strips

  1. Cut corn tortillas into strips (size is up to you)

  2. Cover the strips in olive oil, seasoning salt and pepper.

  3. Lay on a baking sheet in a single layer and bake at 350ºF for 5-10 minutes or until crunchy & golden brown.

OK, while those are baking... let's work on the Soup

  1. Start by cooking onions and garlic on medium-low heat with about a tablespoon or so of oil.

  2. Once the onions are translucent, slowly add the diced tomatoes and chicken stock. Stir, increase heat to medium/medium-high and let it come to a slight boil.

  3. Add chicken, rice, cumin, garlic, and chili powder, salt and pepper. Reduce heat and let simmer for 30-40 min. Hey! While this is simmering, if you haven't yet... CHECK THE TORTILLA STRIPS!

  4. Right before serving taste test to see if you need add any more of any of the seasonings, then add the beans and stir in.

  5. Serve with or without toppings.

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I love seeing friends and family come together over a special meal and fun food.

Want to a printable version? Here it is.

All images © 2016 Jenn Smith of Smith Country, LLC

All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2016 Jenn Smith of Smith Country, LLC

Related Posts

See All