 Chili Corn Soup
Makes 6 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Chili Corn Soup
|
|
|
|
A real warmer-upper!
|
| |
|
Ingredients
|
|
2
|
tablespoons vegetable oil
|
|
2
|
medium potatoes, diced
|
|
1
|
medium onion, diced
|
|
1
|
tablespoon chili powder
|
|
1
|
(16-ounce) can red kidney beans, drained and rinsed
|
|
1
|
(15-1/4-ounce) can corn, drained
|
|
1
|
(13-3/4-ounce) can vegetable broth
|
|
1-1/2
|
teaspoons Original TABASCO® brand Pepper Sauce
|
|
1
|
teaspoon salt
|
|
|
|
|
|
|
|
|
|
Heat oil in 4-quart saucepan over medium heat. Add potatoes and onion; cook about 5 minutes, stirring occasionally. Add chili powder; cook 1 minute, stirring frequently.
|
|
Stir in beans, corn, vegetable broth, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender, stirring occasionally.
|
|
|
|
© McIlhenny Company (TABASCO® brand Pepper Sauce)
|
|
|
|
|
|
Printed
from fbnr.com
|
|
