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Qdoba Mexican Grill is a fast-casual Mexican restaurant where anyone can enjoy a fresh, handcrafted meal. In each of Qdoba’s restaurants, guests are invited to participate in the creation of their entree by hand selecting ingredients from a broad menu of inspired, innovative flavors. An open kitchen concept allows Qdoba to showcase its passion for food, commitment to using high quality ingredients that are prepared fresh throughout the day, and dedication to taking the time to handcraft every meal served, so that every guest is guaranteed an exceptional experience. Founded in Denver in 1995, Qdoba is among North America’s largest Mexican fast-casual chains, with more than 600 restaurants in 46 states, the District of Columbia and Canada. Qdoba is a wholly owned subsidiary of Jack in the Box Inc. (NASDAQ: JACK).

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Mexican Gumbo Soup



MEXICAN GUMBO SOUP
Qdoba Mexican Grill Copycat Recipe


Soup:

2 tablespoons olive oil
1 cup each diced red
1 cup green bell pepper
1 cup white onion
2 cloves garlic, minced or pressed
3 tablespoons ground cumin
1 (28-oz.) can crushed tomatoes
3 small cans of chopped green chile peppers, drained
4 (14-oz.) cans vegetable broth
1/2 cup lime juice
3 cups cooked white rice
3 cup cooked black beans
1 (16-oz.) container pico de gallo

Garnishes:
cilantro
cheese
sour cream
avocado



Heat oil in a large pot over medium heat.  Stir in peppers and onions, garlic and cumin.  Cook 5 minutes until vegetables are tender. Mix in tomatoes and chile peppers.  Pour in broth and season with salt and pepper.
Bring to a boil, reduce heat to low; simmer for 30 minutes.  Add in lime juice and blend with an immersion blender. In 6 bowls (or into the soup if desired), add 1/2 cup each rice and black beans.  Ladle soup over rice and beans; top with pico de gallo and your choice of garnish.

7 comments:

  1. Soooooooo good!!! :-) Thanks for the excellent copycat recipe. I added pork stew meat and it turned out great!!!

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  2. This is a great recipe, but I think it needs more time to cook! Simmering this for 30 minutes resulted in a very acidic, tomato-ey soup that had a similarity to Qdoba's gumbo, but it wasn't identical. If I'd cooked it for an hour, or possibly more, I think the acidic notes would calm down a bit and some of the savory, more cumin-ey flavors would come through. Longer browning time at the beginning wouldn't hurt either!

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  3. Yummy from Qdoba.... will try this!

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  4. This is good but as Wunderbred pointed out it's fairly acidic. I only used 2 Tbs of lime juice and will cut that back a little next time.

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  5. I added a can of corn (because I typically like the corn salsa anyway) and it gave the gumbo a nice crunch. I also used only about 1/4 of the lime juice the recipe called for. It's tasty!

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  6. Thanks for the recipe! My husband and i liked it. My kids didnt fall for it. They like the real thing. Next time i will simmer for an hour uncovered as suggested. I also added corn as a topping. Thanks again!

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  7. After sauteeing the peppers and onions on the stove, I simmered this in a slow cooker until the peppers were soft (took a few hours) then blitzed them for only a second in a blender to retain the chunky texture of the original that I love. If you crave the spicy heat use hot green chiles or add a few splashes of Melinda's habanero sauce or both. I don't bother with the rice or beans, but rather throw in grilled chicken chunks, cheese, and tortilla strips just like I do in the restaurant. Thanks for the great recipe, was surprised how close I got to Qdoba's!

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