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

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“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 shredded cheddar cheese
  • Minced fresh cilantro and additional shredded cheddar cheese, optional

Nutritional 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.

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


Reviews for Southwestern Bean Chowder

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (6)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Suzanne444 User ID: 4834482 246923
Reviewed Apr. 11, 2016

"I have this recipe in a Taste of Home "Best Loved healthy Recipes" cookbook. The picture and ingredients led me to try this chowder -- it is a little bland as other reviewers said. I even used extra sharp white cheddar cheese and the cilantro. It was good; but next time, I may add a little taco seasoning to see if that spices it up - maybe even a fresh jalapeno."

MY REVIEW
crankyankee User ID: 7233510 179068
Reviewed Nov. 30, 2014

"not as spicy as I thought it would be."

MY REVIEW
mwkov User ID: 6965396 190881
Reviewed Mar. 12, 2014

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

MY REVIEW
crlynwllc User ID: 4481486 174850
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
danid User ID: 5870512 192201
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
dfausnacht User ID: 1896828 179066
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
mamateach4 User ID: 98528 179064
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."

MY REVIEW
JulieMarae User ID: 5549970 122586
Reviewed Apr. 27, 2011

"Very flavorful soup. We enjoyed it. I'm not a fan of cilantro so I left it out. Thanks very much for the recipe!"

MY REVIEW
mimidukes User ID: 5905942 189992
Reviewed Apr. 4, 2011

"this recipe is definitely a KEEPER... I added 14 oz can diced tomatoes w/jalapeno peppers...and put scoop of sour cream and I broke up blue tortilla chips in each bowl...Everyone went back for seconds."

MY REVIEW
hburnette1 User ID: 3205267 120520
Reviewed Feb. 13, 2011

"I thought this soup was delicious and receive compliments whenever I make it. I was surprised to see that the other reviews thought it was bland. I've made it several times now, and add rotisserie chicken."

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