Creamy Southwestern Hash Brown Soup

• olive oil (for cooking)
• 1 large onion, chopped
• 1 teaspoon minced garlic
• 6 cups chicken broth
• 2 (20 ounce) bagssimply southwest-style hash browns
• 8 ounces taco-seasoned cheddar cheese
• 1 (14 1/2 ounce) can cream of celery soup or 1 (14 1/2 ounce) can chicken soup, undiluted
• 1 (10 1/2 ounce) can Fiesta nacho cheese soup, undiluted
• 2 cups milk
• 1 (15 ounce) can diced tomatoes with jalapenos
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can corn, rinsed and drained (or frozen thawed)
• 4 pinches cumin
• 3 -4 pinches dried chipotle powder
• 3 dashes Tabasco sauce
• 1 (1 1/4 ounce) packethot taco seasoning mix (I use McCormick brand)
• 2 dashes Pickapeppa Sauce (optional)
• black pepper

1. In a large stockpot add small amount of olive oil, onion, garlic, pepper to taste and saute lightly.
2. Add Hash browns a cook for a few minutes, stirring so as not to brown too much.
3. Add Chicken broth and come to boil.
4. Turn down heat and add cheese, stirring until melted.
5. Add the rest of the ingredients and simmer at least 1 1/2 hours.
6. If the soup is too thick for your liking you can thin it out with either more chicken broth or milk.
7. We like ours nice and thick!
8. Optional Toppings:.
9. Sour Cream.
10. Cheddar Cheese.
11. Diced Green Onions, chopped.
12. Tortilla Chips.
13. Black Olives, diced.
14. Dollop of Salsa.

olive oil, onion, garlic, chicken broth, browns, taco, cream of celery soup, fiesta nacho cheese soup, milk, tomatoes, black beans, corn, cumin, tabasco sauce, packethot taco, sauce, black pepper

Taken from www.food.com/recipe/creamy-southwestern-hash-brown-soup-359735 (may not work)