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My wife makes an awesome soup that my family loves. I recently decided to modify the recipe so I can cook it in a Dutch oven when we're camping. I hope you like it as much as my family does.

Step 1: Ingredients

1 onion chopped

2 boneless skinless chicken breasts, trim the fat

1 can (15 oz.) crushed tomatoes

2 cans (4 oz.) chopped medium green chili peppers

1 can (10 oz.) mild enchilada sauce

1 can (14.5 oz.) chicken broth

2 cloves garlic, minced

1 tsp. each salt and cumin

1/2 tsp. chili powder

1/4 tsp. black pepper

1 pkg. (8-10 oz.) frozen corn

1/2 bunch cilantro, chopped

Step 2: Tools and Utensils

12" Dutch oven

Briquettes (I like to use a chimney starter)

Tongs to handle hot briquettes

Tool or glove to handle a hot Dutch oven

Step 3: Preparation

Light the briquettes so they can be ready when you start cooking in about 15 minutes.

Lightly oil the bottom of the Dutch oven.

Place the chicken breasts over a bed of the chopped onions.

Add the remaining ingredients and mix slightly.

Step 4: Cooking

To cook it in the oven cook at 375⁰ F for 1 hour or until the chicken is done.

To cook it using briquettes:

To achieve 375⁰ F, place 11 briquettes under the Dutch oven and 17 briquettes on top of the Dutch oven.

Most briquettes last about 45-60 min. Be prepared to check the briquettes and replace them with a second batch of hot briquettes if needed.

Step 5: Enjoy

Serve and enjoy.

Optionally garnish with sour cream, grated cheese, avocado, or tortilla chips.

Step 6: A Few More Tips for Cooking With a Dutch Oven

To know how many briquettes to use on top and bottom use the following formula for 325⁰ F heat:

  • Place the same number of coals under the oven as the pot diameter minus three.
  • Place the same number of coals on top of the oven as the pot diameter plus three

To increase or decrease the heat in increments of 25⁰ F:

  • Add (or remove) one briquette each to the top and bottom for every 25⁰ F

Therefore our 375⁰ F cooking temperature is:

  • Bottom = 12 (for the diameter) - 3 (for the rule) + 2 (for the extra 50⁰ F) -> 11 briquettes on bottom
  • Top = 12 (for the diameter) + 3 (for the rule) + 2 (for the extra 50⁰ F) -> 17 briquettes on top
good job and thanks for the formula
<p>Impressive soup and cooking style :D</p>
<p>Top rate camp fire cooking.</p>

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