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Chicken Tortilla Soup

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Chicken Tortilla Soup

There are few, if any, feelings like having a hearty bowl of soup on a cold evening after a long day of backpacking.
Course Dinner, Main Course
Cuisine Mexican
Keyword backpacking, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nuts
Servings 1
Calories 621kcal


  • 35 g dehydrated chicken or freeze dried chicken
  • 25 g dehydrated black bleans or dried black beans
  • 4 g dehydrated green bell pepper or dried mixed bell peppers
  • 4 g dehydrated red bell pepper
  • 5 g dehydrated corn or freeze dried corn
  • 5 g dehydrated onion or dried chopped onion
  • 10 g dehydrated salsa
  • 2 g dehydrated tomato paste or tomato powder
  • 1 g dehydrated jalapenos or dried jalapenos
  • 1 tbsp olive oil
  • tsp cumin
  • tsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp coriander
  • ¼ tsp True Lime
  • 1 tsp chicken bouillon
  • 30 g Fritos corn chip


  • Empty contents of Bag 1 (see notes) into a pot and fill with enough water to submerge approximately one inch.
  • Cover and heat to a simmer.
  • Simmer for 10 minutes, stirring occasionally. For fuel savings, simmer for 2 minutes and keep covered in a coozy for 10-15 minutes.
  • If using dehydrated chicken, check chicken for doneness. If using freeze dried chicken, check corn and beans for doneness.
  • Add more water to reach desired consistency.
  • Add olive oil and Fritos.
  • If necessary, add salt, but remember the Fritos will add some salt as well.


Bag 1:
  • All ingredients except Fritos corn chips and olive oil
Bag 2:
  • Fritos corn chips


Calories: 621kcal

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