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Southwestern Bean Chowder Recipe
Southwestern Bean Chowder Recipe photo by Taste of Home

Southwestern Bean Chowder Recipe

Read Reviews (13)
3.92 13
Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 8 servings

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

Nutritional Facts

5{acts: 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.

Directions

  1. In a small bowl, mash one can beans with a fork; set aside.
  2. 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 minutes.
  3. 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).
Originally published as Southwestern Bean Chowder in Healthy Cooking August/September 2010, p33

Nutritional Facts

5{acts: 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.

Reviews for Southwestern Bean Chowder(13)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (5)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 12, 2014

Its different....i don't know that I will be making it again.

MY REVIEW
Reviewed Feb. 18, 2013

My husband and I are both diabetics and I am always looking for good tasting recipes. I picked up the taste of home diabetic family friendly cookbook at my local grocery store. This is the first recipe I tried, if the others are even half this good, I'll be happy. Thank You Taste od Home

MY REVIEW
Reviewed Feb. 1, 2012

I can see where some of the reviewers said this was bland. I think the extra cheese and cilantro really add to it, so make sure you put it on. Otherwise, it def. needs something.

MY REVIEW
Reviewed Sep. 22, 2011

Like some other people have said, it was a bit bland. I've had better southwest soup (e.g. southwest corn chowder on this site).

MY REVIEW
Reviewed Jun. 15, 2011

This was a delicious chowder! I have made it several times. Since I cook for 2 now, we had it as leftovers and it still tasted great.

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