Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, rob's spicy mexican soup gumbo. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Stir constantly until the flour thickens and turns light brown. Gumbo is an original dish from the state of Louisiana and it's really comforting and perfect on cold days. The dish looks like a thick soup and it usually has meat and three traditional ingredients: celery, onion and bell peppers. There are also vegetarian versions, but ours is a spicy Mexican gumbo with a tortilla soup base.
Rob's Spicy Mexican Soup Gumbo is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Rob's Spicy Mexican Soup Gumbo is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook rob's spicy mexican soup gumbo using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Rob's Spicy Mexican Soup Gumbo:
- Take 1 lb ground beef (or turkey)
- Get 8 oz package of Mexican style shredded cheese
- Prepare 24 oz jar of mild/medium/hot salsa (can also use pico de gallo)
- Get 16 oz container of sour cream
- Prepare 4 1/2 oz package of Chef's Cupboard Tortilla Soup Mix
- Prepare 1 bag of tortilla chips/strips (your favorite)
- Take 6 cup of instant white rice (already boiled per box)
Heat oil in heavy large pot over medium-high heat. Using slotted spoon, transfer mixture to bowl. We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina Spicy, creamy, made-from-scratch, slow-simmered gumbo's got your back and you will be better because of it.
Steps to make Rob's Spicy Mexican Soup Gumbo:
- Make Instant White Rice per instructions on box
- Brown ground beef/turkey in skillet
- Cook Tortilla soup per instructions on package
- Serve as follows per serving: Put white rice & ground beef in bowl.
- Pour at least 1 laddle of Tortilla soup over rice & beef combo.
- Put couple large tablespoons of salsa/pico de gallo in the bowl.
- Put a dolup of sour cream on top of salsa
- Cover with shredded cheese & tortilla chips. Then serve.
- (Optional) Add choice of hot sauce, I prefer Cholula.
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina Spicy, creamy, made-from-scratch, slow-simmered gumbo's got your back and you will be better because of it. In this big mishmash of a gumbo bowl, we've got: carrots, onions, celery, garlic + olive oil to start; canned tomatoes + broth + spices simmered to perfection; a creamy flour-butter-milk roux to create the lush gravy-like texture I'm OK with my soup being made ahead of time. There is very little integration of flavor in the Qdoba Mexican gumbo. After the broth hits the bowl, Qdoba adds a ton of rice, I'd guess about a cup and a half.
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