This recipe was awesome, very flavorful. I didn't have the canned chilies so I substituted 2 seeded and chopped Anaheim chilies (fresh)and instead of the 28 oz can of tomatoes, I used one 14 oz can of diced tomatoes and 1 can of Rotel. I used a quart carton of vegetable broth and and a couple of cups of water. Also threw in two veggie boullion cubes
I also used two large fresh onions and about a cup and a half of chopped fresh red and green bell pepper instead of the frozen mix. I bought a bag of that frozen stuff once and it seemed to leavea bland taste to the dishes I made with it.
I cut the cumin in half and was plenty of flavor, but I also added a teaspoon of ancho powder. I used some fresh corn that I had in the fridge and needed to use up. Instead of bagged tortilla chips, which I didn't have on hand at the time, I cut some corn tortillas into 1/4" wide strips and deep fried. I topped with quacamole, a bit of cilantro and squeezed a bit of lime and it was really good.
Next time I am going to try adding hominy (pazole) instead of corn and see how that works. I am vegan so I of course omitted the cheese. Was great without it.
Made my own version of Qdoba's gumbo. Some brown rice, topped with black beans and the soup over that. Topped with the fried tortilla strips and quacamole. Vegan comfort food!!
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