Chili Corn Soup

Name: Chili Corn Soup
Yield: 8 servings
Ingredients: 1 tbsp olive oil; 1 lb frozen hash browns, cubed; 1/2 cup onions, chopped; 1 tbsp chili powder; 1 1/4 tsps salt; 1 1/2 tsps hot pepper sauce; 16 ozs canned dark red kidney beans, drained and rinsed; 10 ozs frozen corn, thawed; 28 ozs vegetable broth

Adapted from The Tabasco Brand Cookbook

1 tbsp olive oil
1 lb frozen hash browns, cubed
1/2 cup onions, chopped
1 tbsp chili powder
1 1/4 tsps salt
1 1/2 tsps hot pepper sauce
16 ozs canned dark red kidney beans, drained and rinsed
10 ozs frozen corn, thawed
28 ozs vegetable broth

In a large saucepan, heat oil over medium heat. Add hash browns and onions; cook for five minutes, stirring occasionally. Stir in chili powder, salt, and pepper sauce, stirring frequently. Add beans, corn, and broth. Mix well. Heat to a boil. Reduce heat to low. Cover and simmer for 15 minutes, or until hash browns are tender.

Posted: 3/28/2002

Soups & Stews

Rated by 4 users (4.00)

WW Points^* : 2.63

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 163 Calories from Fat 23 (14%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 641mg	27%
Potassium 0mg	0%
Total Carbohydrate29g	10%
Dietary Fiber 5g	20%
Sugars 4g
Protein 6g	20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.