SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

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Southwestern Black Bean and Chicken Corn Chowder image

A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.

Provided by muddydog

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
2 teaspoons minced garlic
1/2 red bell pepper, diced
1/2 medium onion, diced
1 tablespoon butter or 1 tablespoon oil
1 (1 1/4 ounce) package taco seasoning
1 1/4 lbs potatoes, peeled and diced
2 cups frozen corn
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1 cup shredded sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
3 cups low sodium chicken broth
thinly sliced green onion (to garnish)

Steps:

  • In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
  • Add diced potatoes, chicken broth and taco seasoning.
  • Bring to boil then reduce heat to simmer until potatoes are soft.
  • Use a hand potato masher to mash the potatoes and thicken soup.
  • Add diced tomatoes (may puree first if desired) and corn.
  • Add evaporated milk, half and half, shredded cheese and beans.
  • Cook another 2-3 min, stirring until cheese is melted.
  • Serve topped with diced green onion.

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