Chili-Hash Brown Soup with Corn

Chili-Hash Brown Soup with Corn

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

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
229 Calories

Recipe Instructions

Step 1
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.
Chili-Hash Brown Soup with Corn

Ingredients

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

Categories

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