Originally from:
https://www.freshoffthegrid.com/dehydrated-tortilla-soup/
https://www.freshoffthegrid.com/vegan-mexican-tortilla-soup/
Ingredients:
1 (15oz) can black beans
1 (15oz) can fire-roasted tomatoes
1 cup frozen roasted corn
1 small onion
2 tablespoons fresh cilantro
1 jalapeno
2 vegetable bouillon cubes
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon cumin
Tortilla chips
2 tablespoons oil
Or
1 tablespoon grapeseed, coconut, or sunflower oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 pasilla pepper, a green bell pepper works here, too, chopped
1 zucchini, chopped into ½ inch cubes
1 serrano pepper, minced
1 teaspoon cumin
½ - 1 teaspoon chili powder, depending on spice preferences
3 cups water or vegetable broth
1 (15 oz) can of diced tomatoes
½ cup of canned or frozen corn, optional
1 (15 oz) can of black beans
½ teaspoon oregano
Salt and pepper to taste
For serving:
Avocado, cubed
Tortilla chips
Freshly squeezed lime juice
Red onion, diced
Cilantro
Directions:
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.
Or
Add oil to a pot and heat over medium heat. Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.
Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.
Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds. Next, add the water or vegetable broth and tomatoes and bring to a boil.
Reduce to a simmer and add the beans and corn, if using. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavorful.
Serve with desired toppings (but definitely don’t forget about those tortilla chips!)
Hot Mama Grade: A-
Hot Mama Notes: This is more of a chicken chili than a soup. Pig close, I did only put in 2 cups of vegetable broth instead of 3! I topped it with shredded Cheddar, guacamole, and mini tortilla chips. I would have used sour cream, but we were out. I used 1 yellow squash instead of zucchini. I used fresh cilantro and half of one large jalapeño. 1 cup of corn. Basically the first ingredient list with also squash and no dehydration. I did use 2 gloves of fresh garlic, minced. I used 2 cups water and 2 veg boullion cubes. The kids liked this. I would make it again. I don't like it better than the red lentil chili. And again, the fire toasted chips tomatoes add lots of great flavor! :)
