Backpacking Tortilla Soup

Yield

2 Servings

Prep Time / Cook Time

/

Activity Guide

Backpacking

Ingredients

  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chile powder
  • 1/2 tablespoon tomato powder
  • 1 cup bean flakes
  • 2 bouillon cubes
  • 2 cups water
  • tortilla chips, pre-crushed from being in your pack
  • lime, cut in wedges
  • avocado, cubed (optional)

Tools

  • Knife
  • Medium pot
  • Spoon

Method

Note: some bean flakes come with seasoning and salt. If yours do, either reduce the amount of boullion or use unsalted/low sodium boullion.

  1. Measure out all dry ingredients and put into a ziplock bag before you leave home.
  2. Once at camp, pour all ingredients in pot with two cups of water and let sit for 10 minutes so onion flakes can soften. Skip this step if you don’t mind crunchy onion flakes.
  3. Bring water to boil and simmer until soup is hot.
  4. Garnish soup with freshly squeezed lime juice, avocado and your tortilla chip crumbs and eat right out of the pot.