Looking for more subtle ways to get bacon into your diet? Try this easy, yet really yummy Potato and Bacon Soup recipe. There is a tin of corn in it, too!
Chicken Enchilada Soup
Hearty soups are a wonderful option while camping, being a simple and warming one pot meal.
This is a Mexican inspired recipe using a flavor profile traditional to the region, and a masa harina, a Mexican flour that is also used in the making of tortillas and tamales.
Serving ideas include topping with corn tortilla chips, sour cream, and/or shredded/grated cheese.
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onion
2 teaspoons finely diced garlic
2 teaspoons ground cumin
2 teaspoons chili powder (chili blend)
1/2 teaspoon cayenne pepper
2 cups masa harina (Mexican flour)
4 quarts (2 liters) water
2 cups crushed tomatoes
1 pound (450g) processed cheese, cubed
3 pounds (1.4kg) cooked, cubed chicken
12" Dutch oven
In the Dutch oven place the oil, chicken base, diced onion, garlic, cumin, chili and cayenne. Saute until the onions are soft and clear, about 5 minutes.
In a bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve and it looks like a paste.
Tip: The Masa Harina must be mixed into the 1 quart of water completely. If the masa harina is added directly into the soup it is difficult to mix and will become lumpy.
Add the masa harina to the Dutch oven with the sauteed onions then bring almost to a boil. Once mixture starts to bubble, continue to simmer for 2-3 minutes, stirring constantly.
Tip: This step eliminates any raw taste from Masa Harina.
Slowly add to the Dutch oven the remaining 3 quarts of water while stirring to incorporate the paste and water.
Add the crushed tomatoes then let the soup return to a gentle boil while stirring occasionally.
Add the diced cheese to soup while continuing to simmer and stirring occasionally, until cheese melts.
Add chicken then simmer to heat through. Leave on a gentle simmer until ready to serve.