Prep Time
5 Mins
Camp Time
30 Mins
Serves 4 (makes 8 cups) (serving size: 2 cups)
Photo: Thomas J. Story; Prop Styling: Joni Noe

How to Make It

Step 1


Measure out half each of onion flakes, cumin, chili powder, tomato powder, black bean flakes, corn, and bouillon cubes into 2 large resealable plastic bags.

Step 2


Add 3 1/2 cups water to each bag and let sit about 10 minutes to rehydrate. Pour one bag at a time into a 2-qt. saucepan and heat over medium-high heat, stirring occasionally, until simmering, 12 to 15 minutes. Spoon into mugs and heat remaining soup.

Step 3

Cut limes into wedges and avocado into cubes. Serve soup with tortilla chips, lime, and avocado.

*Find dried onion flakes with the spices at well-stocked grocery stores or online; find tomato powder online. Frontier Co-op black bean flakes rehydrate nicely for soup and chili ($1 1/1 lb.; Harmony House Foods freeze-dried and dehydrated vegetables (such as carrots, green beans, and corn) taste great as snacks and in soups and stews (from $2.95/4 oz.;

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