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Qdoba Mexican Gumbo Recipe

Qdoba Mexican Gumbo Recipe

Joe Williams
A sunny summer day, the aroma of spices wafting through the air, laughter echoing around the backyard, and a vibrant spread laid out on the picnic table. 
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Soup
Cuisine Mexican
Servings 12 Servings
Calories 600 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 49-ounce can chicken broth
  • 1 large white onion finely diced
  • 3 –4 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 26-ounce carton chicken stock
  • 1 1.25-ounce packet ranch seasoning mix
  • 3 pounds cooked chicken cubed (boiled)
  • 2 28-ounce cans petite diced tomatoes
  • 2 16-ounce cans black beans, drained and rinsed
  • 1 4-ounce can diced green chilies
  • 1 teaspoon smoked paprika adds a subtle smokiness
  • 1/2 teaspoon ground cumin for added depth of flavor
  • 3 cups cooked white rice
  • 1 large lime or 2 small limes juiced
  • Fresh cilantro chopped (for garnish)
  • Sour cream for garnish
  • Shredded Mexican cheese blend for garnish
  • Sliced avocado for garnish
  • Corn tortilla strips or chips for garnish

Instructions
 

Step 1: Sauté the Aromatics

  • In a large pot, heat the olive oil over medium heat. Once the oil shimmers, toss in the diced onion and minced garlic. Sauté them until translucent, about 5-7 minutes. They’ll soften and release delicious scents that hint at what’s coming!

Step 2: Add the Stocks

  • Next, pour in the chicken broth and chicken stock. Stir to combine, allowing the mixture to bubble gently.

Step 3: Stir in the Seasoning

  • Now for the fun part: mix in the ranch seasoning. It’ll blend seamlessly into the broth, creating a taste explosion.

Step 4: Incorporate the Chicken and Beans

  • Add the cubed chicken, black beans, and green chilies into the pot. Stir vigorously, ensuring every piece of chicken and bean is covered in that amazing broth.

Step 5: Toss in the Tomatoes and Spices

  • Open the cans of diced tomatoes, and pour them right into the pot, juices and all. Sprinkle in the smoked paprika and cumin. Let those flavors dance together on low heat.

Step 6: Simmer it All Together

  • Let everything simmer on low for about 30 minutes. Stir occasionally. Your house will smell divine!

Step 7: Add the Rice and Lime

  • After simmering, stir in the cooked rice. Finally, finish it off with a generous squirt of fresh lime juice.

Step 8: Serve and Garnish

  • Ladle the gumbo into bowls and top with cilantro, sour cream, shredded cheese, diced avocado, and crispy tortilla strips. Ready to impress your family and friends!

Notes

  • Use Leftover Chicken: If you’ve roasted chicken the night before, use it here. It saves time and adds delicious flavor.
  • Adjust Spice Levels: If you like it spicy, consider adding jalapeños or more green chilies.
  • Add More Veggies: Feel free to toss in corn or bell pepper for an extra crunch.
  • Cook the Rice Separately: If you prefer, cook rice separately to control the gumbo’s thickness.
  • Let it Rest: Gumbo tastes even better the next day. Make it ahead for an easy meal option!

Nutrition

Calories: 600kcal
Keyword Qdoba Mexican Gumbo Recipe
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