Mexican Gumbo

Mexican Gumbo I was attempting to make tortilla soup but I over spiced the mix and ended up having to add some extra rice to it; but this turned out to be a great decision the final product was filling, spicy, and flavorful.


  • 2 cans rotel diced tomato
  • 1 onion chopped roughly
  • a handful of garlic
  • 1 quart vegetable stock
  • 1 can corn
  • 1 can black beans drained
  • .25 cup arborio rice
  • 1.5 teaspoon¬†Cumin
  • .5 teaspoon Ancho¬†Chili Powder
  • 1 teaspoon kosher salt
  • .5 teaspoon Chipotle Powder


  • corn tortillas for crisp tortila strips
  • Avocados or guacamole
  • mexican shredded cheese
  • sour cream


  1. In a large dutch oven heat 2 tablespoons of oil and a small pat of butter until the butter melts. Add Onion and Garlic until the onion becomes translucent.
  2. Add spice mixture and mix throughly. Once the spices become fragrant add the beans, rotel and corn; mix throughly. Cook over medium heat for 10min then add vegetable stock.
  3. Bring mixture to a simmer and cook for 30min. Then bring mixture to a rolling boil and add rice. Cook for 20 min stirring frequently.
  4. While the rice is cooking make the tortilla strips. Cut up 8-10 tortillas into strips. Pre-heat oven to 450. Mix the strips with a generous amount of olive oil and spread onto a single layer in a lined sheet pan. Cook for 6 mix or so, stirring halfway through.
  5. Serve the Gumbo with cut up avocado, tortila strips, cheese, and sour cream.