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Southwestern Bean Chowder

Southwestern Bean Chowder
“I’m really fortunate that my children, ages 5, 3 and 1, are great eaters, and my husband loves this soup, too. My favorite beans for this are white kidney beans—they have a terrific texture.” —Juli Meyers, Hinesville, Georgia
8 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

  • 2 cans (15 ounces each) white kidney or 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 chilies
  • 1 tablespoon ground cumin
  • 1/2 teaspoon chili powder
  • 4-1/2 teaspoons cornstarch
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • Minced fresh cilantro and additional shredded cheddar cheese, optional

Directions

  • In a small bowl, mash one 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, chilies, cumin, chili powder and remaining
  • beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20
© Taste of Home 2013

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Southwestern Bean Chowder (continued)

Directions (continued)

  • 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.
  • Yield: 8 servings (2 quarts).
Nutrition Facts: 1 cup (calculated without additional cheese) equals 236 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 670 mg sodium, 31 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
© Taste of Home 2013