Best 2 Southwestern Bean Chowder Recipes

Southwestern bean chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of beans, such as black beans, pinto beans, and kidney beans, as well as corn, tomatoes, and green chilies. The soup is simmered in a flavorful broth made with cumin, chili powder, and paprika, and is often served with sour cream, shredded cheese, and tortilla chips. This hearty and nutritious soup can be made in a slow cooker or on the stovetop, and can be easily customized to suit your own taste preferences.

Here are our top 2 tried and tested recipes!

SOUTHWESTERN BEAN CHOWDER

Southwestern Bean Chowder image

Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1-1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chiles
1 tablespoon ground cumin
1/2 teaspoon chili powder
4-1/2 teaspoons cornstarch
2 cups 2% milk
1 cup shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

Steps:

In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.

Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Southwestern Black Bean and Chicken Corn Chowder image

A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.

Provided by muddydog

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
2 teaspoons minced garlic
1/2 red bell pepper, diced
1/2 medium onion, diced
1 tablespoon butter or 1 tablespoon oil
1 (1 1/4 ounce) package taco seasoning
1 1/4 lbs potatoes, peeled and diced
2 cups frozen corn
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1 cup shredded sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
3 cups low sodium chicken broth
thinly sliced green onion (to garnish)

Steps:

In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
Add diced potatoes, chicken broth and taco seasoning.
Bring to boil then reduce heat to simmer until potatoes are soft.
Use a hand potato masher to mash the potatoes and thicken soup.
Add diced tomatoes (may puree first if desired) and corn.
Add evaporated milk, half and half, shredded cheese and beans.
Cook another 2-3 min, stirring until cheese is melted.
Serve topped with diced green onion.

Tips:

Use a variety of beans. This will give your chowder a more complex flavor and texture. Some good options include black beans, pinto beans, and kidney beans.
Don't overcook the beans. They should be tender but still hold their shape.
Roast the vegetables before adding them to the chowder. This will bring out their natural sweetness and flavor.
Use a good quality vegetable broth. This will make a big difference in the flavor of your chowder.
Season the chowder to taste. Add salt, pepper, and other spices to taste.
Serve the chowder with your favorite toppings. Some good options include sour cream, shredded cheese, and chopped cilantro.

Conclusion:

Southwestern bean chowder is a delicious and hearty soup. It's perfect for a cold winter day. It is packed with flavor; from the beans and vegetables, to the spices and broth. This chowder is easy to make and can be tailored to your own taste. So next time you're looking for a satisfying and flavorful soup, give this one a try.