Tortilla Soup

     Dutch ovens delight our senses with simmering stews, mouth watering ribs, cheesy casseroles and sweet cobblers.  Unless we're riding the range 12 hours a day we certainly can't live on a steady diet of these rich, calorie laden dishes.  In an attempt to find some healthier, low calorie meals I stumbled across this amazingly easy recipe for tortilla soup.  It's a great way to use up leftover rotisserie chicken, you could even use the canned variety if you're camping.  Mix the ingredients in your dutch oven, simmer for 20 minutes and garnish with whatever toppings you like.  Use a good quality chicken stock and this quick and easy soup will taste like you've been slaving over the campfire all day.  From Better Homes and Garden's Casual Suppers.

Tortilla Soup
1 32 oz. carton of chicken stock or 2 14 1/2 oz. cans of chicken broth
2-3 cups diced or shredded,  cooked chicken
1 medium onion, chopped
1 4 oz. can chopped green chilies
1 Tblsp. chili powder
Dash ground red pepper
2 cups broken tortilla chips

Garnish with:
Shredded sharp cheddar cheese
1 tomato, chopped
1 avocado, diced
Sour cream
Chopped fresh cilantro

      In 10 inch dutch oven stir together the chicken stock, chicken, onion, green chilies, chili powder and ground red pepper.
     Cover and place over a full spread of 12 coals on the bottom and 20-22 on top.  Heat soup until bubbling and simmer, covered, for 20 minutes.
     Ladle into individual bowls.  Add a small handful of tortilla chips to each bowl. Garnish with cheddar cheese, chopped tomato, diced avocado, sour cream, and cilantro.  Serves 4.
     For added spiciness, increase the amount of chili powder to 2 tablespoons.

Mix ingredients in your dutch oven and simmer for 20 minutes

The garnishes really make this simple soup