HOMEMADE MEXICAN GUMBO
Sarah Bloom, Clay City
(This is my version of Qdoba Restaurant’s
2 cans chunk white chicken
1 pkg chicken fajita seasoning mix
Dried minced onion
1 large tomato
Small bunch of fresh cilantro
1 small onion
1 package of Lipton Mexican Rice
1 can seasoned black beans
1 can chicken broth
Heavy Duty aluminum foil
Drain chicken and put in small mixing bowl. With a fork thoroughly pull apart chicken until it is shredded. Add in about ¾ of the package of fajita seasoning, dried minced onion and pepper to taste; mix well. Pull out a fairly large piece of aluminum foil and dump chicken mixture onto the middle of it.
Spread mixture out then place on an outdoor grill for about 10-15 minutes or until edges of chicken begin to brown and stick to foil. While chicken is on grill prepare the rice as the package says and set aside. Chop tomato, onion, and cilantro and mix together in a small bowl; set aside.
Pour can of chicken broth into a small saucepan, add remaining fajita seasoning mix and a small amount of fresh chopped cilantro and allow to boil for a few minutes or until seasoning is well dissolved.
Once chicken, rice, and chicken broth are done combine all in a large soup pot with the black beans. Bring soup to a boil then reduce heat and allow to simmer until much of the soup is absorbed. This should look more like a stew instead of soup.
Once done top each serving with the fresh tomato, onion, and cilantro mixture, sour cream and shredded cheese. This gumbo gets better the longer the flavors are allowed to combine.