Chili-Hash Brown Soup with Corn

  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.”


1 tablespoon olive oil

1 (16 ounce) package frozen hash browns, cubed

1/2 cup chopped onions

1 tablespoon chili powder

1 1/2 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


  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.
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