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Spicy Mexican Gumbo
Prep 10min
Total60min
Ingredients9
Servings4
Gumbo is an original dish from the state of Louisiana and it’s really comforting and perfect on cold days. The dish looks like a thick soup and it usually has meat and three traditional ingredients: celery, onion and bell peppers.
There are also vegetarian versions, but ours is a spicy Mexican gumbo with a tortilla soup base. To give it that Mexican touch, we use rice to thicken the soup instead of using okra or flour. This version is quick too, because the traditional gumbo takes hours to boil, but this one only takes an hour. Enjoy!
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Ingredients
1(18.5 oz) can Progresso™ Chicken Tortilla soup
1can cooked pinto beans, unsalted
1/2cup white onion, chopped
1cup bell pepper, chopped
2celery stalks, chopped
20fresh cilantro sprigs, chopped and divided
1(14.5 oz) can chicken broth
3teaspoons Cajun spices
1 1/2cooked white rice
Directions
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1
Pour the tortilla soup into a big pot, add the beans, onion, bell pepper, celery, two-thirds of the cilantro, chicken broth, and Cajun spices. Cover and cook over medium-high heat.
2
When it starts boiling, lower the heat and continue cooking for another 35 minutes.
3
Add the rice, cover and let it boil for 5 minutes.
4
Remove from the heat and set aside for another 5 minutes.
5
Serve hot and sprinkle the rest of the cilantro over it.
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If you prepare the soup a day in advance, the flavors will set better.
If you can’t find Cajun spices, you can prepare them by mixing garlic powder, onion powder, oregano, salt, thyme, black pepper, white pepper and cayenne chili.
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No nutrition information available for this recipe
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