Corn-Infused Chili Hash Brown Soup

This cozy soup combines the sweet crunch of corn with hearty chili spices for a comforting meal. It's perfect for warming up on a chilly day and easy to whip up anytime you crave something flavorful and satisfying.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- 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.

Why you’ll love it

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.

Serving ideas

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.

Storage & leftovers

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.