Mexican Gumbo

• 1 tablespoon Vegetable OIl
• 2 Yellow Onions, chopped
• 3 Garlic Cloves, minced
• 2 tablespoons Cumin Powder
• 3 Banana Peppers, chopped
• 1 teaspoon Black Pepper Poder
• 32 ounces Vegetable Broth
• 1 cup Water
• 1 Can of Diced tomatoes
• 1/4 cup Hot Salsa
• 1 cup Cooked rice, preferably short grain
• 1 Can Black Beans
• 1/2 cup Parmesan Cheese
• Sour Cream
• Chopped Coriander for garnish
• Tortilla Strips

1. Tortilla Strips-rnIf you cant find ready made Strips, buy a pack of Tortillas, cut them into an inch wide strips and deep fry them
2. Heat the oil in a large nonstick potrnAdd the onions and cook till soft.rnAdd the garlic and banana peppers and cook for a few min.
3. Stir in the Cumin Powder rnAdd the Broth, water and diced tomatoesrnSimmer for about 20 min or until the contents begin to come together
4. Add the Salsa and Coriander
5. To Serve-rnrn Place a scoop of cooked rice,2 tbsps of black beans, a big ladle of the soup, sprinkle with parmesan cheese, a few lettuce leaves (optional).
6. Serve with a dollop of sour cream and a lime wedge on the side with a few tortilla strip on top.rnServe hot.

vegetable oil, yellow onions, garlic, cumin, peppers, black pepper, vegetable broth, water, tomatoes, salsa, rice, black beans, parmesan cheese, sour cream, tortilla strips

Taken from food52.com/recipes/17269-mexican-gumbo (may not work)