Mexican Chicken Gumbo Recipe

Name: Mexican Chicken Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cubed cooked chicken (boiled); 1 (49 ounce) can chicken broth; 1 (26 ounce) carton chicken stock; 2 (28 ounce) cans petite diced tomatoes; 2 (16 ounce) cans black beans; 1 (4 ounce) can diced green chilies; 1 large white onion, diced; 3 -4 garlic cloves, diced; 2 tablespoons olive oil; 1 (1 1/4 ounce) packet ranch dip mix; 3 cups cooked white rice; 1 large limes or 2 small limes; diced fresh cilantro; sour cream (garnish); shredded Mexican blend cheese (garnish); avocado (garnish); corn tortilla strips (garnish)

Servings: persons

3 lbs cubed cooked chicken (boiled)
1 (49 ounce) can chicken broth
1 (26 ounce) carton chicken stock
2 (28 ounce) cans petite diced tomatoes
2 (16 ounce) cans black beans
1 (4 ounce) can diced green chilies
1 large white onion, diced
3 -4 garlic cloves, diced
2 tablespoons olive oil
1 (1 1/4 ounce) packet ranch dip mix
3 cups cooked white rice
1 large limes or 2 small limes
diced fresh cilantro
sour cream (garnish)
shredded Mexican blend cheese (garnish)
avocado (garnish)
corn tortilla strips (garnish)

1
Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
2
Boil 3lbs of chicken. Let cool, then cube. Set aside.
3
In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
4
Dump both cans black beans into colander and rinse. Set aside.
5
In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
6
Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

1414

kcal

Calories

Fat

153

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lbs cubed cooked chicken (boiled), 1 (49 ounce) can chicken broth, 1 (26 ounce) carton chicken stock, 2 (28 ounce) cans petite diced tomatoes, and more.

Yes, Mexican Chicken Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Gumbo

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