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.