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
First Prize in the
Slow Food Contest