THE RECIPE JOURNAL · Dinner
Savory Chili Hash Brown Soup with Corn
Warm up your day with this hearty soup that combines crispy hash browns, savory chili, and sweet corn for a comforting bowl of flavor. It’s perfect for a cozy meal that’s both satisfying and easy to make.
FROM THE KITCHEN • Savory Chili Hash Brown Soup with Corn
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium heat. Toss in the hash browns and chopped onions, cooking them for about 5 minutes while stirring now and then. Next, sprinkle in the chili powder, hot sauce, and a pinch of salt, giving everything a good stir so the spices blend in nicely. Pour in the broth along with the kidney beans, stirring everything together. Bring the mixture up to a boil, then lower the heat, cover the pot, and let it simmer gently for around 15 minutes, or until the hash browns are nice and tender.
Why you’ll love it
This soup is a comforting blend of hearty flavors and textures. The crispy hash browns add a satisfying bite, while the chili brings warmth and a touch of spice. Sweet corn adds a pop of sweetness, making each spoonful balanced and delicious.
How to serve
Serve with a dollop of sour cream or shredded cheese on top for added creaminess. A side of warm crusty bread or a simple green salad pairs well and rounds out the meal nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the hash browns from getting soggy. This soup can also be frozen, but the texture of the potatoes may change slightly after thawing.
