Creamy Chicken Tortilla Soup Dutch Oven Recipe

Creamy Chicken Tortilla Soup Dutch Oven Recipe

2 – 10 oz. Cans Rotel Diced Tomatoes & Green Chilles
2 – 14 oz. Cans Chicken Broth
1 – 16 oz. Can Rosarita No-Fat Traditional Refried Beans
1 – Can Whole Kernel Corn
2 Cups Shredded Cooked Chicken or Turkey, if you are using a can pour in juice too.
1 Cup Chopped Onion
Fried Corn Tortilla Strips or Chips
Shredded Monterey Jack Cheese

Directions:
Use your 10″ dutch oven.
Use 13 briquettes on top and 8 on the bottom.
Put all ingredients except tortilla chips, cheese into your Dutch Oven. Bring to slow simmer, then cook for 10 – minutes. Put tortilla chips into individual bowls and pour soup over chips. Top with cheese.

Serves: 6

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!

Creamy Chicken Tortilla Soup Dutch Oven Recipe