Sunday, November 18, 2012

Mexican Gumbo

Modified from my Snohomish 2nd Ward cook book.

4 cups water
3 cubes chicken bouillon
2 medium chicken breasts
1 medium onion chopped
1 can cream of chicken soup (or 1 cup of my cream of something)
1 can diced green chiles (include liquid)
1 can pinto or black of kidney beans (mostly drained) (whatever you prefer the kidney bean skin is thick)
1 can stewed tomatoes ( include liquid)
1 cup cooked rice ( love with cilantro lime rice)
Whatever seasoning you prefer.
Cholula chili lime hot sauce
Nacho cheese mix
Tajin flavor
Salt/ pepper

Whatever you decide it's a hard one to mess up.

Bring water, bouillon, chicken breasts and onion to a boil. Shred cooked chicken and add remaining ingredients. Bring to a light simmer. Top with these extras: Chopped avocado, cilantro, a little bit of sour cream and little hot sauce if you'd like.

Brandon LOVED this. 10/10

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