Chili Corn Soup
Adapted from
The Tabasco Brand Cookbook
8 servings
| 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 | 15 1/2 ozs canned corn, drained | ||
| 1 tbsp chili powder | 28 ozs vegetable broth | ||
| 1 tsp salt |
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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.
| Calories | 169 | %CFF | 14 % | |
| Total Fat | 2 g | Saturated Fat | 0.3 mg | |
| Protein | 6 g | Cholesterol | 0 g | |
| Carbohydrates | 30 g | Sodium | 597 mg | |
| Sugars | 2 g | Fiber | 6 g | |
|
2.7 WW Points | ||||
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Rated by 4 users (4.0)
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