Chili-Hash Brown Soup with Corn Recipe

Recipesfull introduces to you: Popular Recipes. (Chili-Hash Brown Soup with Corn Recipe). Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

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

Soup, Stew and Chili

Directions

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.

Nutritional Information

Chili-Hash Brown Soup with Corn Recipe

Servings Per Recipe:6

Calories: 228.9

% Daily Value *

Protein: 8.3g 17%

Carbohydrates: 43g 14%

Dietary Fiber: 8.3g 33%

Sugars: 4.7g

Fat: 4.2g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 1009.9IU 20%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.2mg 11%

Vitamin C: 9.3mg 16%

Folate: 37.4mcg 9%

Calcium: 52.8mg 5%

Iron: 2.7mg 15%

Magnesium: 22.5mg 8%

Potassium: 355.3mg 10%

Sodium: 1089.5mg 44%

Thiamin: 0.2mg 19%

Calories From Fat: 37.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.