International Dutch Oven Society Chapter – Richmond, VA


1 cup plus 1 tsp Vegetable oil

1 cup diced carrots

1 cup diced celery

1 cup onions

1 garlic clove, minced

1/8 teaspoon salt

1/4 teaspoon pepper

4 (15-ounce) cans chicken broth

2 (10-ounce) can diced tomatoes and green chiles

1 (11-ounce) can Mexicorn

1 to 2 tablespoon chili powder

1 teaspoon ground cumin

12 ounces shredded chicken

10 (8 inch) corn (not flour) tortillas cut into 1/2 inch pieces

1 cup sour cream

2 cups shredded Mexican cheese blend

1/4 cup chopped fresh cilantro



In a 12 inch dutch oven, heat oil. Add carrots, celery, onions,garlic, salt and pepper. Cook until vegetables are tender. Add chicken broth, tomatoes, corn,chili powder, cumin, chicken. Bring to a boil, reduce heat and simmer for 45 mins, stirring occasionally.

In a skilled add the cup of oil and heat oil and fry the cut tortillas until crispy.

After soup has simmered for 45 mins add sour cream and 1 1/4 cup of chesse, stir until chesse is melted and mixed.

Serve with left over cheese and cilantro and tortillas on the side so people can add what they want.


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