Tortilla Soup

This is the final meal I need to make.  The plan is to eat this the first night out of a re-supply, so hopefully I can buy corn chips at a market to eat with it.

Tortilla Soup

2 Chicken breasts, cooked, diced, tossed with Mexican spices (left over from when I made 4 chicken breasts for the curry recipe) and dehydrated

3 cups tomato sauce (the remainder of what was left over from cooking the chicken and tomatoes for the curry)

2 can green chilis

1 lemon

3 chipotle peppers in adobo

2 TB adobo sauce

Mexican spices (same as the ones used for the Mexican rice)

1 can black beans, drained and rinsed

1 can hominy, drained and rinsed

1 large yellow onion, diced

1 zucchini, diced

1 bell pepper, diced

5 cloves garlic, rough chop

1 bunch of cilantro

Combine tomato sauce, chipotle peppers, adobo, green chilis, juice from one lemon, Mexican spices and salt and pepper.  Puree until smooth.

In a 450 degree oven, cook the zucchini, onion, bell pepper and garlic for 5 to 7 minutes with salt and pepper.  Chop the cilantro and toss it with the vegetables after taking them out of the oven.


Spread 1.5 cups of tomato sauce per drying tray (I used 2 trays)

Spread all the vegetables/cilantro on 1 drying tray

Spread the hominy/black beans on one tray.

Dehydrate for 12 hours at 145.  The tomato puree will look and feel like a fruit roll up.  Once it’s dry, I put it in the food processer to break it up into small pieces.  Portion everything into vacuum sealer bags.  I think my ratio was .5 cups chicken to .33 cups each sauce, vegetables, beans/hominy.  Note: bouillon cubes are pictured, but not used in the recipe.


3 thoughts on “Tortilla Soup

  1. Here’s the big question – have you reconstituted any of this? (have I missed a post on this if so?). In theory, the process sounds great. But what if this freeze-dried stuff tastes like trail dirt? I say you conduct a taste test – have Erin, Melanie, cole, some non-biased subject – taste both the non-freeze dried menu item & the reconstituted version of the same recipe. Post their comments – have them rate each item.
    Do it.

  2. I’ve tried the curry, the pasta recipe, and the mexican rice recipe. I didn’t make enough of the other ones to do a trial, which is probably a mistake, but I can deal. All reconstitute well (the chicken is definitely chewy, but not in a bad way). The pasta is the best (I’m adding red chili flakes and parm. cheese packets use on the trail), and took the longest to bring back to life. The mexican rice looks/tastes like enchilada filling, so I’ll probably eat it wrapped in tortillas (I’m packing a hard cheddar to add on the trail). The curry is very good as well, and constitutes in no time. So far my rankings are: pasta, curry, mexican rice (the thai noodle recipe and tortilla soup are unranked)

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