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Tortilla soup gumbo "platted". with Rice at the bottom, soup, cheese tortilla strips, sour cream and cilantro.

Tortilla Soup Gumbo

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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.

  • Total Time: 55 minutes
  • Yield: 8 people 1x

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)

Suggested Toppings

  • Serrano Peppers
  • Sour cream
  • Shredded cheese
  • Chopped cilantro
  • Corn tortilla strips (directions included in this recipe for homemade)
  • Cubed avocado

Instructions

  1. Heat a large pot over medium-low heat and add about 1 tablespoon of olive oil. Add the onion and cook until softened and translucent.
  2. Add the garlic and continue stirring until fragrant.
  3. Stir in the tomato sauce, chili powder, ground cumin, and chipotle chili powder. Continue cooking and stirring until the mixture is heated through and bubbly.
  4. Carefully add the vegetable (or tomato) juice and chicken stock. Stir well, increase the heat to medium or medium-high, and bring to a gentle boil.
  5. Add the shredded chicken and black beans. Reduce heat and let the soup simmer for 30–40 minutes.
  6. Right before serving, taste and adjust seasoning with additional salt or pepper as needed.
  7. Serve hot with rice on the side and desired toppings so everyone can build their own bowl.

Equipment

Notes

¹ Rice: I prefer serving the rice on the side so everyone can choose how much to add — or skip it altogether.

² Stock options: Chicken stock can be replaced with vegetable stock if needed.

³ Chicken alternatives: You can omit the chicken and add extra beans or mushrooms for a vegetarian version.

⁴ Corn tortilla strips: I love topping this soup with homemade baked tortilla strips for extra crunch. You can find my full step-by-step method here → Homemade Corn Tortilla Strips (Baked & Crispy)

Nutrition

  • Calories: 242
  • Sugar: 11
  • Sodium: 1745
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 26
  • Cholesterol: 61

Find it online: https://www.jenn-smith.com/tortilla-soup-gumbo/