Hearty fresh mushroom chili soup

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
8 ounces Sliced mushrooms; or 3-cups
1 large Garlic clove
1 tablespoon Chili powder
15 ounces Fat-free chicken broth
15 ounces Stewed tomatoes with Italian herbs
15 ounces Cooked kidney beans; well rinsed
7 ounces Corn kernels; approximately

Directions

In a large saucepan, heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.

Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.

Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat] *INFO* Recipe from the Mushroom Council. Visit the Mushroom Council web site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at www.napsnet.com/food/ >emailed by kitpath@... 12/98 Recipe by: Mushroom Council, California Posted to EAT-LF Digest by kitpath@... on Dec 07, 1998, converted by MM_Buster v2.0l.

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