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Backpacking Tortilla Soup

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Backpacking Tortilla Soup

Course Dinner, Lunch, Main Course, Side Dish, Snack, Soup
Cuisine Mexican
Keyword backpacking, camping, car camping, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nut, vegan, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Calories 545kcal


  • 1 Dehydrator


  • 1 15oz can black beans
  • 1 15oz can fire-roasted tomatoes
  • 1 cup frozen roasted corn
  • 1 small onion
  • 2 tbs fresh cilantro
  • 1 jalapeño
  • 2 vegetable bouillon cubes
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Tortilla chips
  • 2 tbs oil or butter powder



  • Dice the onion, chop the jalapeno, and drain the black beans.
  • Place beans, tomatoes, corn, onion, cilantro, and jalapeno on dehydrator trays. Keep everything in thin and even layers.
  • Dehydrate at 135F for 8-12 hours, until everything has dried.
  • Divide the dried ingredients into 2 servings, adding 1 vegetable bouillon cube, ¼ tsp chili powder, ¼ tsp garlic powder, and ¼ tsp cumin per serving. Pack tortilla chips and oil separately.


  • Add the soup ingredients into a pot with 1 ½ cups water. Simmer until the beans and corn are soft, adding more water if needed (about 10 minutes).
  • Stir in a tablespoon of oil and top with the tortilla chips.


Calories: 545kcal | Carbohydrates: 76g | Protein: 17g | Fat: 18g | Saturated Fat: 18g | Fiber: 45g | Sugar: 16g

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