Uploaded April 2020 | Updated September 2026, 3 weeks ago
Chicken Tortilla Soup
(For a 12” Camp Oven)
Ingredients:
1 - tbsp. vegetable oil
1 - tsp. cumin
½ - tsp. black ground pepper
1 - cup onion, finely chopped
3 - cloves garlic, finely chopped
32 - oz. reduced sodium chicken broth
2 - 14½ oz. cans fire roasted diced tomatoes, undrained
1½ - cups whole kernel corn
2 - cups shredded cooked chicken breast
1 - 4 oz. can diced green chile peppers, undrained
½ - cup snipped fresh cilantro leaves
2 - cups coarsely crushed tortilla chips
Optional Garnish:
½ - cup shredded monterey jack cheese
1 – ripe avocado, peeled, pitted & chopped
lime wedges
Directions:
1. Add oil to a 12” camp oven and heat, using 15 briquettes under the oven. Add garlic, onions & cumin; cook about 5 minutes or until onion is tender, stirring frequently.
2. Add the broth, tomatoes, chicken, corn, chile peppers & black pepper. Bring to a boil and reduce heat. Simmer covered, for 10 minutes.
3. To serve, divide crushed tortilla chips among soup bowls. Ladle soup into bowl over chips. Top with cilantro. Add avocado and sprinkle with cheese & a squeeze of lime.
Chicken Tortilla Soup
(For a 12” Camp Oven)
Ingredients:
1 - tbsp. vegetable oil
1 - tsp. cumin
½ - tsp. black ground pepper
1 - cup onion, finely chopped
3 - cloves garlic, finely chopped
32 - oz. reduced sodium chicken broth
2 - 14½ oz. cans fire roasted diced tomatoes, undrained
1½ - cups whole kernel corn
2 - cups shredded cooked chicken breast
1 - 4 oz. can diced green chile peppers, undrained
½ - cup snipped fresh cilantro leaves
2 - cups coarsely crushed tortilla chips
Optional Garnish:
½ - cup shredded monterey jack cheese
1 – ripe avocado, peeled, pitted & chopped
lime wedges
Directions:
1. Add oil to a 12” camp oven and heat, using 15 briquettes under the oven. Add garlic, onions & cumin; cook about 5 minutes or until onion is tender, stirring frequently.
2. Add the broth, tomatoes, chicken, corn, chile peppers & black pepper. Bring to a boil and reduce heat. Simmer covered, for 10 minutes.
3. To serve, divide crushed tortilla chips among soup bowls. Ladle soup into bowl over chips. Top with cilantro. Add avocado and sprinkle with cheese & a squeeze of lime.
