Chili Bean and Corn Soup Recipe

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Ingredients:

Serving

2 tbsp oil
2 medium potatoes, diced
1 medium onion, diced
1 tbsp chili powder
1 (16 oz) can red kidney beans, drained and rinsed
1 (15 1/4 oz) can corn, drained
1 (14 oz) can beef broth
1 1/2 tsp tabasco sauce (or more to taste)
salt (to taste)

Directions:

Heat oil in a large soup pot over medium heat.
Add potatoes and onion. Saute about 5 minutes.
Add chili powder. Cook, stirring frequently, 1 minute.
Stir in beans, corn, broth and Tabasco.
Heat to boiling.
Reduce hat to low; cover and simmer 15 to 20 minutss, stirring occasionally, until potatoes are tender.
Add salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.09 Kcal (633 kJ)
Calories from fat	65 Kcal
		% Daily Value*
Total Fat	7.22g	11%
Sodium	94.35mg	4%
Potassium	351.01mg	7%
Total Carbs	20.25g	7%
Sugars	4.46g	18%
Dietary Fiber	4.02g	16%
Protein	2.7g	5%
Vitamin C	5mg	8%
Vitamin A	0.7mg	22%
Iron	1.3mg	7%
Calcium	37.5mg	4%

Amount Per 100 g
Calories	121.45 Kcal (508 kJ)
Calories from fat	52.24 Kcal
		% Daily Value*
Total Fat	5.8g	11%
Sodium	75.84mg	4%
Potassium	282.14mg	7%
Total Carbs	16.28g	7%
Sugars	3.59g	18%
Dietary Fiber	3.23g	16%
Protein	2.17g	5%
Vitamin C	4mg	8%
Vitamin A	0.5mg	22%
Iron	1mg	7%
Calcium	30.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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