Chili Bean and Corn Soup

• 2 tablespoons oil
• 2 medium potatoes, diced
• 1 medium onion, diced
• 1 tablespoon chili powder
• 1 (16 ounce) can red kidney beans, drained and rinsed
• 1 (15 1/4 ounce) can corn, drained
• 1 (14 ounce) can beef broth, vegetable broth or 1 (14 ounce) can chicken broth
• 1 12 teaspoons Tabasco sauce (or more to taste)
• salt (to taste)

1. Heat oil in a large soup pot over medium heat.
2. Add potatoes and onion.
3. Saute about 5 minutes.
4. Add chili powder.
5. Cook, stirring frequently, 1 minute.
6. Stir in beans, corn, broth and Tabasco.
7. Heat to boiling.
8. Reduce hat to low; cover and simmer 15 to 20 minutss, stirring occasionally, until potatoes are tender.
9. Add salt to taste.

oil, potatoes, onion, chili powder, red kidney beans, corn, beef broth, tabasco sauce, salt

Taken from www.food.com/recipe/chili-bean-and-corn-soup-251424 (may not work)