Sunday, January 3, 2010

Day 3: Chicken Enchilada Soup

Before I begin, I have a confession to make. I have an unhealthy obsession with Mexican food. If I were stuck on a desert island and could only eat one kind of food, it would probably be Mexican food. It doesn't matter if it is mild or if I breath fire after every bite, it is never bland and always has such a great mix of flavors that keep my palate very happy. So today's recipe really hit the spot. Chicken enchilada soup has long been a family favorite. My kids have a parade through the house when they find out that it is on the menu. It is easy to make, and comes together easily in the kitchen, but I think it was a little ambitious to try it in the dutch oven so early in the year. I have so little experience with outdoor cooking that it was a challenge. I may revisit this recipe in a month or two, if you don't mind. So, without further delay, here it is!

Chicken Enchilada Soup
12"dutch oven

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!

The Review

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.


  1. I made your soup tonight. I had to alter it a little, partly because I always seem to end up altering the ingredients, but mostly because I didn't have all of the ingredients you used. I'll post up my recipe here in a few days. It still ended up delicious, but different than yours, I'm sure.


  2. This sounds really good. I'll let you know when I try it.

  3. This looks delicious! Did you mean you used 4 cups of bouillon cubes instead of the broth?

  4. Oops! I mean how many did you use per cup of broth?

  5. I substituted 1 bouillon cube and 1 cup of water for each cup of broth. So for this recipe I used 4 bouillon cubes and 4 cups of water. Hope that helps!


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