Mexican Chicken Gumbo

• 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!

chicken, ubc, onions, carrots, garlic, vegetable broth, portabella mushrooms, beans, tomatoes, corn, salt, pepper, balsamic vinegar, whole limes, cilantro, avocado, sour cream, tortilla

Taken from tastykitchen.com/recipes/soups/mexican-chicken-gumbo/ (may not work)