"Canned" Soup: Tortilla Soup
Note: This is not a USDA, nor FDA, approved shelf-safe canning method. Your kitchen, your research, your recipe, your rules.
I love soup. A hot warm, filling meal, like a hug for your tummy. It’s very filling when you eat it, especially if you have cornbread, biscuits, or rolls with it. Or bread sticks. These bread sponges make for great bowl cleaners, right?
This “canned” soup recipe is a great way to dehydrate your garden or meal prep ingredients to save for later.
I picked up one of those fancy dehydrated soup bags at the grocery store specifically so I could deconstruct and reconstruct it. Just looking at the pretty bag of ingredients, I could tell dehydrated corn, black beans, onion, and peppers in seasoning wasn’t worth the $6 I was going to pay for this. But I wanted to have this as a base mix, for lots of mixes, so I made the “investment” in this project. And now you all get to make your own versions, too!
I dumped the mix onto a plate and spent about an hour sorting the ingredients. #crazydedicatedorjustcrazy
These amounts are all with dehydrated ingredients. You’ll probably want to use the screen for your dehydrator trays if you go about dehydrating ingredients for this yourself. The pieces were pretty small!
“Canned” Tortilla Soup
Ingredients:
2 Tablespoons of dried onion
1/2 cup dried sweet corn
2/3 cup dried black beans
1/4 cup dried bell peppers
1 Taco Seasoning packet, 2 if you like it spicy like chili
Voila! That’s all it is! We oven can these jars and set them on the shelf until we want to eat! (Just like how we did for “Canned” Minestrone Soup.)
To assemble the soup on soup day…
In a large pot, add the canned soup mix to:
6 cups of chicken broth
1 cup of water
*Optional: 2-3 cups of shredded chicken, shredded beef, or pulled pork
Simmer for 30 minutes or more to release the flavors. You may need to add more broth or water if you plan to simmer longer.
Top with tortilla chips, cheese, sour cream or whatever you like, and voila!
Don’t forget the cornbread!
