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Chili-Hash Brown Soup with Corn

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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."
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30 m servings 229
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 229 calories; 4.2 43 8.3 0 1089 Full nutrition

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