A warming soup with crispy-crunchy tortilla toppings, this dehydrated tortilla soup is a great backpacking dinner option that just happens to be vegan.
Dice the onion, de-seed and 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.
In camp, add the soup ingredients into a pot with 12 oz. 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.
Video
Notes
*Nutrition info includes 1 tablespoon vegetable oil per serving but does not account for the tortilla chips, as the nutritional value will vary based on brands and preparation.