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Mexican Gumbo (or Tortilla Soup)

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Ingredients
 
 

  • 1-2 Tablespoons Oil (not needed if using crock pot or Instant Pot)
  • 1 cup diced Red Bell Pepper (I use the entire red pepper, even if it’s more than 1 cup)
  • 1 cup diced Green Bell Pepper (optional- I usually leave the green pepper out)
  • 1 cup chopped Onion
  • 2 cloves minced Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon chili powder
  • 1 28 oz can crushed Tomatoes
  • 1 diced Serrano or small Jalapeño pepper
  • 32 oz Vegetable Broth
  • ¼ cup freshly squeezed lime juice
  • 1 teaspoon salt (optional)

Instructions
 

  • In a large pot, heat oil over medium heat
  • Stir in peppers, onions, garlic, and cumin.
  • Cook 5 minutes, or until vegetable are tender.
  • Mix in tomatoes and 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
  • Blend with an immersion blender (optional)

To Serve as Mexican Gumbo:

  • Spoon rice and black beans into individual soup bowls. (Add meat of choice to your bowl at this point also, if using)
  • Ladle soup over the rice and beans. top with your choice of garnishes, such as pico de gallo, cheese, guacamole, tortilla chips, etc.

Notes

  • Oil can be omitted if cooking in Crock Pot or Instant Pot.
  • To cook in Instant Pot, add all ingredients into pot, seal, and cook on Soup setting for 30 minutes.
  • To cook in Crock Pot, add all ingredients into the pot, and cook on low for 8-9 hours. 
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