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