Mexican Gump Recipes

MEXICAN CHICKEN GUMBO

Mexican Chicken Gumbo image

Make and share this Mexican Chicken Gumbo recipe from Food.com.

Provided by Joanna_Allene

Categories One Dish Meal

Time 4h

Yield 12 12 quarts, 12-14 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs cubed cooked chicken (boiled)
1 (49 ounce) can chicken broth
1 (26 ounce) carton chicken stock
2 (28 ounce) cans petite diced tomatoes
2 (16 ounce) cans black beans
1 (4 ounce) can diced green chilies
1 large white onion, diced
3 -4 garlic cloves, diced
2 tablespoons olive oil
1 (1 1/4 ounce) packet ranch dip mix
3 cups cooked white rice
1 large limes or 2 small limes
diced fresh cilantro
sour cream (garnish)
shredded Mexican blend cheese (garnish)
avocado (garnish)
corn tortilla strips (garnish)

Steps:

Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
Boil 3lbs of chicken. Let cool, then cube. Set aside.
In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
Dump both cans black beans into colander and rinse. Set aside.
In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

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