Backpacking tortilla soup
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Black beans, fire roasted tomatoes, corn, onion and jalapeno dried at home and simmered into tortilla soup on the trail.
Ingredients
- 1 (15oz) can black beans
- 1 (15oz) can fire-roasted tomatoes
- 1 cup frozen roasted corn
- 1 small onion
- 2 tablespoons fresh cilantro
- 1 jalapeno
- 2 vegetable bouillon cubes
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Tortilla chips
- 2 tablespoons oil in a squeeze bottle
- True Lime (optional)
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Dice the onion, seed and chop the jalapeno, and drain the beans.
- Spread the beans, tomatoes, corn, onion, cilantro, and jalapeno in a thin layer on lined trays.
- Dehydrate at 135°F for 8 to 12 hours, until dry (overnight is fine).
- Divide into 2 servings. Add 1 bouillon cube, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and ¼ teaspoon cumin to each. Pack the chips and oil on their own; add True Lime if you like.
On the trail
- Put one serving in the pot with 12 oz. water (use more for a thinner soup).
- Bring to a boil, then simmer for about 10 minutes until the beans and corn are soft, adding water if needed.
- Stir in 1 tablespoon oil and top with tortilla chips.
Notes
Chips don’t keep long; fry corn tortilla strips just before the trip. Jalapeno fumes are strong at first; run the dehydrator in a well-ventilated spot.
Nutrition
Serving: 580g | Calories: 459kcal | Carbohydrates: 67g | Protein: 19g | Fat: 16g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 1930mg | Potassium: 1555mg | Fiber: 21g | Sugar: 12g | Vitamin A: 2277IU | Vitamin C: 52mg | Calcium: 143mg | Iron: 6.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; black beans counted as canned black beans, fresh cilantro counted as dried coriander leaf, jalapeno counted as pickled peppers, oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.