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Source: Fabulous Food Associations

Hearty Fresh Mushroom Chili Soup
This wonderful chili will take the chill off any autumn afternoon.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
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2 tablespoons Crisco® Vegetable Oil
8 ounces (about 3 cups) fresh white mushrooms, sliced
1 large clove garlic, minced
1 tablespoon chili powder
1 can (about 15 ounces) vegetable broth
1 can (about 15 ounces) stewed tomatoes
1 can (about 15 ounces) kidney beans
1 can (about 7 ounces) vacuum packed corn kernels

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.

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