Southwest Potato Soup

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This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine.

This Southwest Potato Soup is hearty, filling and will keep you warm on these cooler nights! Loaded with potatoes, corn, black beans, green chilies, onions and bacon!

These cooler nights make me crave comfort food and soup. I’m not sure why, but lots of people have in their mind that comfort food and soup takes all day to prepare and cook. While that may be the case in some instances, I don’t think that sentiment is true all of the time … probably not even most of the time. 

With Fall here and Winter creeping up, it’s getting harder to find the fresh fruits and produce of Summer. Turning to frozen food is a great alternative since freezing is nature’s pause button! Buying frozen food combats the out of season prices and reduces waste from spoilage! Since freezing is nature’s pause button, frozen fruits and vegetables are picked and frozen at their peak ripeness, locking in the nutrient value at the point of freezing!

The University of California, Davis, in partnership with the Frozen Food Foundation, conducted a study that revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases, better than – their fresh counterparts! Did you know that nearly 80% of Americans fail to consume the recommended amount of fruits, with nearly 90% failing to meet the dietary requirement for vegetables?! Given the increase in the rates of chronic diseases among all age groups, eating a diet rich in a variety of colorful fruits and vegetables is more important than ever. A variety of factors may contribute to low consumption, including cost and convenience. A recent study showed one easy solution – frozen food. 

Frozen foods are convenient, affordable and they help simplify meal time! Not only can I get sweet corn for this fabulous Southwest Potato Soup out of season, but frozen bags of hash browns cut my prep time way down! No potatoes to peel or dice!

Southwest Potato Soup

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Prep Time 15 mins Cook Time 30 mins Serves 10-12     adjust servings

This Southwest Potato Soup is hearty, filling and will keep you warm on these cooler nights!

Ingredients

• 1/2 lb. bacon, diced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 2 cloves garlic, minced
• 1 pkg. (32 oz.) frozen Southern-style hash brown potatoes
• 1 can (14 oz.) cream-style corn
• 1 can (15 oz.) black beans, rinsed and drained
• 1 bag (16 oz.) Bird's Eye frozen sweet corn
• 1 can (4 oz.) chopped green chilies, undrained
• 8 cups chicken broth (2 cartons - 32 oz. each)
• Sour cream and/or fresh chopped cilantro (optional)

Instructions

1. In a Dutch oven or soup pot, saute the onion and bacon until the onion is tender and the bacon is crisp. Stir in the flour, cumin, chili powder and garlic. Bring the mixture to a boil, cooking and stirring until thickened - about 1 minute.
2. Stir in the hash browns, cream-style corn, black beans, green chilies, frozen sweet corn and chicken broth. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes or until the soup and vegetables are heated through.
3. Garnish with sour cream and cilantro, if desired.

by Jamie Sherman

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 362kcal Calories from fat 112
% Daily Value
Total Fat 12g	18%
Saturated Fat 4g	20%
Transfat 0g
Cholesterol 21mg	7%
Sodium 609mg	25%
Carbohydrate 50g	17%
Dietary Fiber 7g	28%
Sugars 9g
Protein 15g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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