Southwest Potato Soup
This Southwest Potato Soup is hearty, filling and will keep you warm on these cooler nights!
Servings: 12 servings
Ingredients
- ½ lb. bacon diced
- 1 small onion chopped
- ¼ cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 1 package frozen Southern-style hash brown potatoes 32 oz.
- 1 can cream-style corn 14 oz.
- 1 can black beans, rinsed and drained 15 oz.
- 1 bag Bird's Eye frozen sweet corn 16 oz.
- 1 can chopped green chilies, undrained 4 oz.
- 8 cups chicken broth 2 cartons - 32 oz. each
- Sour cream and/or fresh chopped cilantro optional
Instructions
- 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.
- 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.
- Garnish with sour cream and cilantro, if desired.
Notes
- Using frozen potatoes is such a time-saver! No peeling or dicing.
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 995mg | Potassium: 422mg | Fiber: 5g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 2mg
