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Southwestern Bean Chowder Recipe

Southwestern Bean Chowder Recipe

“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. YIELD:8 servings


  • 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


  • 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).

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.

Reviews for Southwestern Bean Chowder

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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."

Reviewed Nov. 30, 2014

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

Reviewed Mar. 12, 2014

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

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"

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."

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)."

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."

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!"

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."

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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