"Rule number one of camp cooking--be ready to improvise!" says Mai-Yan Kwan, one of the co-founders of the outdoor cooking blog Dirty Gourmet, dirtygourmet.com. On our backpacking trip, we forgot the chips to go with this mildly spicy soup, so we made our own by toasting flour tortillas in oil.GEAR Nalgene bottle (for measuring), 2-qt. backpacking saucepan, backpacking stove and fuel, spork, backpacking ladle, small cutting board, small knife

Dirty Gourmet, dirtygourmet.com
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Prop Styling: Joni Noe

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Serves 4 (makes 8 cups) (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • *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.; frontiercoop.com). 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.; harmonyhousefoods.com).

Nutrition Facts

443 calories; calories from fat 20%; protein 12g; fat 10g; saturated fat 1.7g; carbohydrates 140g; fiber 6.3g; sodium 1086mg.
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