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Ingredients
  • 1 (32-oz) carton low-sodium vegetable broth
  • 1 (20-oz) pkg refrigerated diced potatoes with onion (See Note)
  • 2 Tbsp Southwest seasoning
  • 1 (10.8-oz) pkg frozen Southwestern corn kernels, thawed
  • 1 (14.5-oz) can diced tomatoes with onion and garlic, drained
  • 1 (10.5-oz) can cream of potato soup
  • 1 cup shredded Cheddar cheese
  • 2 (15-oz) cans black beans, drained and rinsed
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