Ingredients
- 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
Why This Recipe Is A Favorite
This soup combines the comforting flavors of chili and corn with crispy hash browns for a unique and satisfying meal. It’s hearty, flavorful, and perfect for warming up on chilly days. The blend of textures keeps every spoonful interesting and delicious.
Kitchen Advice
- Use fresh or frozen corn for the best sweetness and texture.
- Cook the hash browns separately until crispy before adding to the soup to keep their crunch.
- Adjust the chili seasoning to your heat preference, adding more or less as you like.
- Cook the hash browns separately until crispy before adding to the soup to keep their crunch.
- Adjust the chili seasoning to your heat preference, adding more or less as you like.
Directions
Heat some oil in a large pot over medium heat. Toss in the hash browns and onions, and let them cook for about 5 minutes, stirring every now and then so they don’t stick. Next, sprinkle in the chili powder, hot sauce, and a pinch of salt—give everything a good stir to combine. Pour in the broth and add the kidney beans, stirring everything together. Bring the mixture up to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook until the hash browns are nice and tender, which should take around 15 minutes.
Serving Recommendations
Serve this soup with a sprinkle of shredded cheese and a dollop of sour cream for extra richness. A side of warm cornbread or crusty bread pairs well to soak up the flavorful broth. Garnish with chopped green onions or fresh cilantro for a fresh touch.
Food Storage Guide
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the hash browns from getting too soft. This soup also freezes well; thaw overnight in the fridge before reheating.
