Chili-Hash Brown Soup with Corn

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

Ingredients

• 1 tablespoon olive oil
• 1 (16 ounce) package frozen hash browns, cubed
• 0.5 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

Steps

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.