Tex-Mex Corn Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (10 3/4 oz) tomato soup1 cup water 1/2 cup chunky salsa10 ounce red kidney beans, rinsed and drained2 cups frozen whole kernel corn1 tsp chili powder1 tsp dried parsley
Serves 4 ( 1 cup)
In a medium saucepan, combine all ingredients. Mix well. Simmer on low for about 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CAJUNQUILTER.
In a medium saucepan, combine all ingredients. Mix well. Simmer on low for about 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CAJUNQUILTER.
Nutritional Info Amount Per Serving
- Calories: 210.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 842.3 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 12.3 g
- Protein: 10.1 g
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