Potato Chowder

Southwest Bean Soup

Great Northern Bean Stew

Southwestern Bean Salad

Southwestern Refried Bean Soup

Ham and Bean Chowder

Corn Chowder

Southwestern Corn Chowder

Country Bean Soup

Mexican Bean Soup

Sausage Bean Chowder

Southwestern Bean Dip

Country Potato Chowder

Southwestern Bean Soup

Southwestern Chicken Black Bean Soup

Classic Corn Chowder

Southwest Chicken Corn Chowder

Southwestern Soup

Southwest Black Bean Soup

Home Dishes & Beverages Soups Cheese Soups

Southwestern Bean Chowder

Name: Southwestern Bean Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 35 min.

Makes

8 servings (2 quarts)

Updated: Oct. 14, 2022

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

Southwestern Bean Chowder Recipe photo by Taste of Home

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

Directions

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

1 cup: 236 calories, 8g fat (4g saturated fat), 20mg cholesterol, 670mg sodium, 31g carbohydrate (6g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Southwestern Bean Chowder

Ingredients

Directions

Nutrition Facts

More from Taste of Home