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Categories:
butter onion chicken broth milk potatoes salsa cheese cream-style whole kernel corn black beans Soup corn chips green chili
Viewed: 5 - Published at: 2 years agoIngredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 (14 ounce) can chicken broth
- 5 cups milk
- 1 (32 ounce) bag frozen cubed hash brown potatoes
- 1 (16 ounce) jar mild salsa
- 1 lb Velveeta Mexican cheese, cubed
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn
- 2 (15 ounce) cans black beans, rinsed and drained
- to top soup
- crushed corn chips
- chopped green chili
Method
- In a medium stockpot, melt the butter, and then saute the chopped onion.
- Add the chicken broth and milk, then the potatoes.
- Bring to a boil, turn heat to low and simmer until potatoes are tender.
- Stir in the cheese, both corns, salsa and black beans.
- Heat over low heat until serving temperature.
- Stir occasionally so soup does not scorch.
- Top each bowl with the crushed con chips and chilies.
