Step 1

Dice the onion, de-seed and chop the jalapeno, and drain the black beans.

Step 2

Place beans, tomatoes, corn, onion, cilantro, and jalapeno on dehydrator trays. Keep everything in thin and even layers.

Step 3

Dehydrate at 135F for 8-12 hours, until everything has dried.

Step 4

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.

Step 5

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).

Step 6

Stir in a tablespoon of oil and top with the tortilla chips.