Mexican Gumbo

Mexican Gumbo, what?

Gumbo is delicious and Mexican food is amazing so imagine the two combined…sort of.
Well, Qdoba restaurant did just that with a Mexican Gumbo they used to serve.  Since the one close to me closed, I went on a search for some copycat recipes and made it my own.
It’s make up of rice, soup/stew, and a desired meat or protein is what makes it a “gumbo”, but the flavor is it’s own. If you like Mexican food and things like Tortilla Soup, you will enjoy this, even if you hate typical gumbo.  Think, Guiso de Arroz con Pollo, or a stew with rice and chicken.  Although the chicken part is up to you, the chef.
I hope you enjoy!

Ingredients

• 2 T Olive Oil
• 1 c Sweet onion, minced (appx 1/2 onion)
• 1 c Green and Red Bell Pepper, minced (appx 1/2 of each pepper)
• 1 Jalapeño, minced
• 2 cloves, Garlic, minced or pressed
• 1, 28 oz Can Fire Roasted Crushed Tomatoes (whole can)
• 2, 2 oz Cans of Chopped Green Chile Peppers, drained
• 56 oz Vegetable Stock
• 1/2 c Lime Juice (1-2 Limes, use one if making with Alisa’s Mexican Rice and Simple Guacamole as they also have lime.)
• 1 T Paprika
• 1 T Ground Cumin
• 1 t Tumeric
• 1 t Adobo
• 1 t Julio’s Seasoning (optional)
• 1 T Sea Salt (or Lawry’s Seasoned Salt)
• Fresh Ground Black Pepper to taste
• 3 c, Alisa’s Mexican Rice

Optional toppings

• Cheese
• Sour cream
• Avocado or Simple Guacamole
• Pico de Gallo
• 3 c, Cooked Black Beans

Optional protein add-ons

• Vegetable Mix: 1 Zucchini and 1 Yellow Squash half rounds tossed in olive oil, sea salt, black pepper, and a little creole seasoning. Baked for 15-20 min at 375 degrees or sautéed on the stove.
• Seasoned and cooked chicken, shredded or otherwise desired cut, appx 1 lb. Some grocers Carey this ready to go. If starting with raw chicken breast, cook submerged in a veggie or chicken broth with desired seasonings until done. An instant pot took me 10min on Poultry-High pressure plus another 8min manual (my chicken breast was only halfway thawed so it took longer than usual).

Directions

1. In large pot, heat oil on medium and add onions. Cook until becoming more translucent.
2. Add garlic until aromatic, stirring frequently to avoid burning.
3. Add freshly minced bell peppers, jalapeño, and seasoning. Sauté for a couple minutes until peppers soften, but not mushy.
4. Mix in canned items; tomatoes and drained Chile peppers. Stir well.
5. Add vegetable broth and add some sea salt and cracked pepper.
6. Bring to a boil then simmer on low for 30 min.
7. Add lime juice and stir well, then turn off heat and let settle a bit before blending with an immersion blender.
8. Serve by placing Alisa’s Mexican Rice in bowl (along with beans if desired), then ladle soup in bowl. Add desired protein or vegetable mix and finish with toppings, such as; sour cream, guacamole, tomatoes, salsa, pico, etc etc.

Pic below: Alisa’s Mexican Gumbo – served with Alisa’s Mexican Rice, Vegetable Mix, and topped with Simple Guacamole and Shredded Sharp Cheddar Cheese.

Recipe based on original recipe found here, http://secretcopycatrestaurantrecipes.com/qdoba-mexican-gumbo-soup-recipe/