Mexican Chicken Gumbo Recipe

Name: Mexican Chicken Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Cooked Rotisserie Chicken; 1/4 cups Olive Oil; 4 whole Onions, Finely Chopped; 20 whole Baby Carrots, Chopped Small; 1 Tablespoon Chopped Garlic; 3 quarts Vegetable Broth; 3 whole Portabella Mushrooms, Chopped Into Bite Size Pieces; 1 can Refried Beans (16 Oz Can); 16 ounces, weight Canned Diced Tomatoes; 2 cans Corn, Drained (16 Oz Each); 1 Tablespoon McCormick's Chipotle Chili Pepper Seasoning; 1 Tablespoon Tony's Creole Seasoning; 1 Tablespoon Old Bay Seasoning; 1 Tablespoon Salt; 1 Tablespoon Pepper; 5 Tablespoons Balsamic Vinegar; 3 whole Limes, Juiced; 1 bunch Cilantro, Chopped And Stems Removed; 1 whole Avocado, Peeled, Pitted And Sliced, For Garnish; 1 teaspoon Sour Cream (Garnish); 10 strips Tortilla Strips (used For Garnish)

Servings: persons

1 whole Cooked Rotisserie Chicken
1/4 cups Olive Oil
4 whole Onions, Finely Chopped
20 whole Baby Carrots, Chopped Small
1 Tablespoon Chopped Garlic
3 quarts Vegetable Broth
3 whole Portabella Mushrooms, Chopped Into Bite Size Pieces
1 can Refried Beans (16 Oz Can)
16 ounces, weight Canned Diced Tomatoes
2 cans Corn, Drained (16 Oz Each)
1 Tablespoon McCormick's Chipotle Chili Pepper Seasoning
1 Tablespoon Tony's Creole Seasoning
1 Tablespoon Old Bay Seasoning
1 Tablespoon Salt
1 Tablespoon Pepper
5 Tablespoons Balsamic Vinegar
3 whole Limes, Juiced
1 bunch Cilantro, Chopped And Stems Removed
1 whole Avocado, Peeled, Pitted And Sliced, For Garnish
1 teaspoon Sour Cream (Garnish)
10 strips Tortilla Strips (used For Garnish)

1
Remove skin and bones from your rotisserie chicken. Shred chicken meat into bite sized pieces.
2
Get out your soup pot and add olive oil. Set on low heat. Add your chopped onions, carrots and garlic. Heat this for 5 minutes stirring occasionally so it doesn't burn. Add your 3 quarts of broth and turn up the heat to medium as you add in your chicken, mushrooms, re-fried beans, diced tomatoes and juices, and corn.
3
After it has been cooking for about 10 minutes on medium add your seasonings and balsamic vinegar. Let it cook for another 10 minutes and add the juice of three limes. Then chop up your cilantro and add it too your soup. Cook until ready to serve.
4
Get out your bowls, ladle in your soup and add a few slices of the avocado, sour cream and tortilla strips. Enjoy!

801

kcal

Calories

Fat

139

Carbs

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 21 ingredients. The key ingredients include: 1 whole Cooked Rotisserie Chicken, 1/4 cups Olive Oil, 4 whole Onions, Finely Chopped, 20 whole Baby Carrots, Chopped Small, 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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