Chili-Hash Brown Soup with Corn recipe

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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

Nutrition Info

228.9 calories
carbohydrate: 43 g
cholesterol: : -
fat: 4.2 g
fiber: 8.3 g
protein: 8.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1089.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

6 servings

Recipe Note

Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.

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