This is my take on a favorite from Qdoba. It is awesome and very filling!
4 cups chicken broth
1 T chili powder
1 T cumin
1 4 oz. can chopped green chiles
4 14.5 oz cans Hunt's Fire Roasted Tomatoes
½ cup chopped onion
3 chipotle chiles in adobo sauce, finely chopped
1 cup fresh salsa
1 cup water
3 T masa flour
2 cups cooked rice (I use brown rice for added fiber)
1 can black beans, drained and rinsed
2-4 chicken breasts, grilled and sliced
shredded cheddar jack cheese ( I use 2% kind)
pico de gallo
sour cream (I use fat free)
tortilla strips or tortilla chips (optional - I leave them off my portion for calorie reasons)
To make the soup:
In a large stock pot mix the chicken broth, chili powder, cumin, green chiles, and tomatoes. Add the the onion, chipotles, and salsa. Use an imersion blender to mix to a semi-smooth texture. Turn heat to medium high and bring to a boil. Once it boils, reduce heat and simmer for 30 minutes.
Whisk together the masa and water in a small bowl and add to the pot. Simmer for 30 more minutes.
To serve gumbo:
Layer the ingredients in each person's bowl as follows:
1/2 cup rice, 1/4 cup black beans, about 1 cup of soup (or more if you like)
Top with cooked grilled chicken, cheese, pico de gallo, sour cream and tortilla strips (optional)
Eat and enjoy!
The nutritional information below is for the soup. You will need to add additional calories, etc. for the specific items and portions you add to your bowl.