Southwestern Bean Chowder
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
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1 medium onion, chopped
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1/4 cup chopped celery
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1/4 cup chopped green pepper
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1 tablespoon olive oil
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2 garlic cloves, minced
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3 cups vegetable broth
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1-1/2 cups frozen corn, thawed
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1 medium carrot, shredded
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1 can (4 ounces) chopped green chiles
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1 tablespoon ground cumin
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1/2 teaspoon chili powder
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4-1/2 teaspoons cornstarch
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2 cups 2% milk
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1 cup shredded cheddar cheese
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Minced fresh cilantro and additional shredded cheddar cheese, optional
Directions
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1.
In a small bowl, mash 1 can beans with a fork; set aside.
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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, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
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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.
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.
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