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Chocolate in soup? Yes, trust us. A hint of deep, sweet chocolate brings out all of the savory notes in this belly-warming dish that’s a perfect shoulder-season meal or appetizer. Makes 2 servings.
2 oz. freeze-dried chicken
¼ cup ancho chile powder
¼ cup dried onion flakes
½ cup freeze-dried corn
1 oz. Mexican chocolate (such as Ibarra; 1 oz. is about 1.5 servings)
8 oz. can of tomato sauce
1 Tbsp. Mexican oregano
4 bouillon cubes (or enough for 4 cups)
1 cup tortilla chips
AT HOME Pack tortilla chips in a zip-top bag (it’s OK if they break). Combine all dry ingredients in another bag. Pack avocado separately.
IN CAMP Empty the zip-top bag of dry ingredients into a pot with 4 cups water. Bring the mixture to a boil, then reduce heat, cover, and simmer until all ingredients are rehydrated, about 15 to 20 minutes. Top with tortilla chips and diced avocado and serve.