After a long day on the trail, there’s nothing better than sitting down to a hot, hearty meal that feels like it took hours, but doesn’t take much effort at all. This Taco Soup is one of our favourites for cool nights at camp. It’s smoky, zesty, and packed with that Southwest flavour we never get tired of.

Made with dehydrated ingredients and pantry staples, it all comes together in one pot with just boiling water. Easy to prep at home, simple to make on trail, and seriously satisfying at the end of the day.

Quick Stats

  • Prep Time: 10 minutes
  • Trail Time: 15 minutes
  • Fuel Use: Medium (simmer)
  • Shelf Life: 3-6 months
  • Water Requirements: 3 cups

Ingredients (2 servings)

To Dehydrate:

  • 1 can chicken
  • 1 (15oz) can black beans
  • 1 (15oz) can fire-roasted tomatoes with green chiles
  • 1 small onion, sliced
  • 2 tbsp fresh cilantro
  • 1 jalapeno, sliced
  • not recommended: 1 cup frozen corn1

Store bought:

Seasoning:

  • 2 chicken bouillion cubes2
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 packets True Lime

Toppings:

  • Tortilla strips, or lightly crushed chips

Instructions for At Home

  1. Dehydrate the ingredients: Dehydrate the chicken, beans, and tomatoes, onion, cilantro, jalapeño, and optionally corn, until completely dry and brittle. Temperatures and time will vary per ingredient.

  2. Make your spice kit: Combine bouillion cubes, chili powder, garlic powder, cumin, and True Lime in a small ziplock bag.

  3. Pack your crunch: Pack tortilla chips or strips in a small ziplock bag.

  4. Assemble the meal: Combine all dehydrated and freeze dried ingredients into a medium sized mylar bag. Nestle the spices and toppings bags inside. Optionally, add an oxygen absorbing packet. Press as much air out as possible, then seal the bag with a heat sealer.

Instructions for Preparation on the Trail

  1. Add to pot: Add the dehydrated mix and spice packet into your camp pot. Add 3 cups of water.

  2. Cook: Bring to a boil, then lower heat and simmer, stirring occasionally. Cook until everything is tender, 10-15 minutes.

  3. Serve: Pour into bowls and top with crushed tortilla chips.

Trail Tips

  • Skip the jalapeño if you’re sensitive to spice, or add a few dehydrated chili flakes for extra heat.
  • Pack some shredded cheese or cotija on cooler days for a delicious topping.

Why We Love It

This Tortilla Soup brings bold, homey flavors to the backcountry without taking up much space or prep time. It’s protein-rich, packed with fiber, and the perfect way to warm up by the fire. Whether you’re deep in the backcountry or just out for an overnight, this meal is a morale booster you’ll look forward to all day.

Notes

  1. We don’t recommend that you dehydrate corn at home. It doesn’t fully rehydrate, even after long (1hr+) soak times, and remains crunchy. Instead, we recommend it is one of the few items you buy freeze dried. ↩ ↩2

  2. Vegetable bouillion cubes can be substituted for the chicken bouillion. ↩