Name: Chili-Hash Brown Soup with Corn recipe
Ingredients: 1 tablespoon olive oil;1 (16 ounce) package frozen hash browns, cubed;½ cup chopped onions;1 tablespoon chili powder;1 ½ teaspoons hot pepper sauce;1 teaspoon salt;1 (15.5 ounce) can corn, drained;1 (16 ounce) can dark red kidney beans, drained and rinsed;2 (14 ounce) cans vegetable broth

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Ingredients

1 tablespoon olive oil 1 (16 ounce) package frozen hash browns, cubed ½ cup chopped onions 1 tablespoon chili powder 1 ½ teaspoons hot pepper sauce 1 teaspoon salt 1 (15.5 ounce) can corn, drained 1 (16 ounce) can dark red kidney beans, drained and rinsed 2 (14 ounce) cans vegetable broth

Nutrition Info

228.9 calories carbohydrate: 43 g cholesterol: : - fat: 4.2 g fiber: 8.3 g protein: 8.3 g saturatedFat: 0.6 g servingSize: - sodium: 1089.5 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.

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Chili-Hash Brown Soup with Corn

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