Chili Corn Soup

Adapted from The Tabasco Brand Cookbook

  • 1 tbsp olive oil
  • 1 lb frozen hash browns, cubed
  • 1/2 cup onions, chopped
  • 1 tbsp chili powder
  • 1 1/4 tsps salt
  • 1 1/2 tsps pepper sauce
  • 16 ozs canned dark red kidney beans, drained and rinsed
  • 10 ozs frozen corn, thawed
  • 28 ozs vegetable broth
Chili Corn Soup
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.
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Posted: 3/28/2002
Soups & Stews
Rated by 4 users (4.00)
WW Points* : 2.53
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 158
Calories from Fat 24 (15%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 665mg 28%
Potassium 18mg 6%
Total Carbohydrate28g 9%
Dietary Fiber 5g 20%
Sugars 4g
Protein 6g 20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.