Dehydrator recipes are a lightweight option for hiking, camping, and backpacking. This dehydrated chicken tortilla soup recipe is perfect for the trail.
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Dehydrating food is a great way to pack light on the trail, while getting plenty of protein and calories during the journey. Most dehydrator recipes are easy, fast, and only require boiling water. If you’d rather save time and purchase your dehydrated meal, click the links below to shop my favorites.
Click the link below to jump to the dehydrated chicken tortilla soup recipe.
Tools
- Dehydrator
- Reusable baggies
- Camp Stove
Dehydrator – A good dehydrator is essential for this recipe. I used the Nesco SnackMaster, which allowed enough space and adequate drying for the ingredients.
Reusable Baggies – Reusable baggies are great for any trail snacks or dehydrated recipes.
Camp Stove – I used the JetBoil Zip camp stove for this recipe. Click the link below to decide which camp stove is right for you.
Dehydrator Recipes | Chicken Tortilla Soup
Ingredients
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- 1 can diced tomatoes and green chiles, drained
- 1/2 red onion, diced
- 2 chicken breasts, cooked
- 2 chicken bouillon cubes
- 1/2 tsp dried cilantro
- 1/4 tsp cumin
- dash salt and pepper
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp nutritional yeast, optional
- crushed tortilla chips, optional
Recipe yields 2 servings containing about 500 calories, and 15 grams of protein.
Instructions
Use silicone cooking sheets to prevent any ingredients from falling through the cracks of the trays, as they shrink during the dehydration process. Ingredients must be placed in a single, spread out layer to ensure even dehydration.
- Shred or dice cooked chicken evenly. Spread an even layer of the cooked chicken on a dehydrator tray, allowing space between each piece. Assemble the dehydrator, and cook at 150 degrees for 7-8 hours, until the chicken has no moisture left.
- On separate dehydrator trays, spread an even layer of corn, tomatoes and chilies, black beans, and red onions. Assemble the dehydrator, and cook at 125 degrees for 8-12 hours until completely dehydrated.
- After the ingredients are dehydrated, divide in half to make two servings. Place into reusable baggies with a chicken bouillon cube and all seasonings for each serving.
Rehydration
To rehydrate your chicken tortilla soup, simply add 2.5 cups of water and the soup mixture to a JetBoil pot, or any camp stove. Bring to a boil, then simmer for 10-15 minutes or until all ingredients are rehydrated. Serve with crushed tortilla chips on top if desired.
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