Chicken Enchilada Soup
1 Tbs. oil
1 lb. diced chicken
1/2 c. chopped onion
2 cloves minced garlic
4 c. chicken broth (I used bouillon cubes)
1 c. Masa corn flour (available in the baking aisle)
3 c. water
1 10 oz. can red enchilada sauce (I like medium)
1 lb. Velveeta, cubed
1 tsp. salt
1/2 tsp. cumin
1 tsp. chili powder
Cook chicken, onion and garlic in the oil in a 12" dutch oven. I used about 18 coals with bottom heat only. Be sure to preheat your oil in the dutch oven before putting chicken in. When chicken is cooked through, add broth, flour and water. Whisk until smooth. Stir in all remaining ingredients except the chicken. Bring to a boil, stirring often. Add the chicken, reduce heat and simmer 30 minutes, stirring occasionally. At this point I used 10 coals on the bottom and 14 on top and just "baked" the soup. Spoon into bowl and garnish with olives, salsa, guacamole, cheese and corn chips.
What I learned
I am starting to believe that you actually CAN make anything in the dutch oven. This was kind of a challenge because I wasn't sure how many coals I would need to saute chicken and onions. It wasn't as hard as I thought it would be. I just had to make sure the oven and the oil was nice and hot before I put the meat and veggies in. I can tell you that it was WAY to cold to be frying chicken and onions outside!
We love this soup. It is hot and filling and my kids love being able to add all their favorite toppings. This is one meal where I never get any complaints about what's for dinner. This also makes a great dip. Just cut the water in half so it gets really thick.