CHILI CORN SOUP
By Suzette
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Ingredients
- 1 tbsp olive oil
- 1 1/2 tsps pepper sauce
- 1 lb frozen hash browns, cubed
- 16 ozs canned dark red kidney beans,
- drained and rinsed
- 1/2 c onions, chopped
- 1-15 1/2 ozs canned corn, drained
- 1 tbsp chili powder
- 28 ozs vegetable broth
- 1 tsp salt
Details
Preparation
Step 1
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.
Serving: 1 C.
Points Plus: 4
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