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Hearty Fresh Mushroom Chili Soup


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  • 2 tablespoons vegetable oil
  • 8 ounces fresh white mushrooms sliced (3 cups)
  • 1 large garlic clove
  • 1 tablespoon chili powder
  • 1 can ready-to-serve chicken or vegetable broth - (15 oz)
  • 1 can stewed tomatoes - (15 oz)
  • 1 can kidney beans - (15 oz)
  • 1 can vacuum packed corn kernels - (7 oz)


Servings 4


Step 1

In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.

Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.

This recipe yields 4 servings.

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