Recipe: Chicken Tortilla Soup

This Southwest classic will soothe your taco craving.

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2 servings

7 oz. packet chicken breast
1 sandwich-size bag filled with tortilla chips (it’s OK if they break)
1 small, underripe Roma tomato
3 oz. pepper jack cheese
1 tsp granulated onion
¼ tsp cumin powder
½ cup freeze-dried black beans (such as Fantastic Foods)
2 cubes chicken bouillon

At Home Wrap tomato in a paper napkin, then in a small paper bag. Pack the cheese in a zip-top baggie. Combine onion powder, cumin, beans, and bouillon in a baggie.

In Camp Cut cheese into ½-inch cubes. Divide the chips and cheese between two deep bowls (or save some to sprinkle on top). Dice tomato and set aside. In a large pot, bring 4 cups of water to a boil, then reduce to a simmer. Using a fork, whisk in the bean mixture, then add the chicken (no need to drain) and tomato. Simmer for 3 to 5 minutes, until the beans are fully hydrated. Pour into bowls, then let sit for about 2 minutes so the cheese melts on the chips at the bottom.