Charlene's Recipe

Hearty Fresh mushroom chili soup

Category: soup

Serves 4

2 Tbsp vegetable oil
8 oz fresh white mushrooms, sliced (about 3 cups)
1 tsp minced garlic
2 Tbsp chili powder
1 can (15 oz) chicken or veggie broth
1 can (15 oz) stewed tomatoes
1 can (15 oz) kidney beans, rinsed and drained
1 can (7 oz) corn kernels (vacuum packed)

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 broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes.