Mexican Chicken Gumbo

Remove skin and bones from your rotisserie chicken. Shred chicken meat into bite sized pieces.

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.

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.

Get out your bowls, ladle in your soup and add a few slices of the avocado, sour cream and tortilla strips. Enjoy!