One Pot Tortilla-Style Coconut Chicken Soup
It’s the most wonderful time of the year! And no, I don’t mean the holidays (they’re fine). I mean DUTCH OVEN season.
My enameled cast iron dutch oven is one of my most prized kitchen items, especially in the cold months. My reasons:
- It lasts *forever.* I got mine five or six years ago and even though it looks worn in, it still functions just as well as the day I got it. And I use it A LOT.
- It’s naturally non-stick, but still gets an incredible sear because of the heavy bottom.
- It’s multi-purpose. I use it for soups, stews, braised meats, pastas, literally whatever. It also bakes bread beautifully.
- There is nothing on this earth more convenient than a one-pot meal, and dutch ovens are one-pot meal royalty.
- Nothing says “cozy” more than standing over a heavy pot, cooking up something piping hot and nourishing while your kitchen smells like heaven. Some of my favorite, most lasting food memories have been created around my dutch oven, or dutch ovens in general.
If you don’t have a dutch oven yet, I HIGHLY recommend you invest now or tell Santa (or whatever you call your aunt) to put it on your gift list, because it will be the real MVP when you’re staying at home this winter. I use a Lodge brand 6 qt., which at less than $100 (sometimes less than $75!) is an incredibly good value for its durability.
I digress. The moral of this very long introduction is… Get your hands on a dutch oven, and then make this soup.
