Best Southwestern Black Bean And Chicken Corn Chowder Recipes

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

CREAMY SOUTHWEST CORN CHOWDER

Steps:

• In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
• Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
• Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
• Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
• Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.
• In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.
• Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
• To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.
• To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of sour cream (if not vegan). Makes 6 servings.

SOUTHWESTERN CORN CHOWDER

Steps:

• Add olive oil to soup pot and saute chopped onion until soft.
• Add corn and broth and cook for 10 minutes.
• Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
• Blend until smooth and return puree to pot.
• Heat until almost boiling.
• Stir in red pepper and tomato.
• Heat for 1 minute.
• Immediately before serving, squeeze lime into soup and top with cilantro.
• Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.

CHICKEN CORN BLACK BEAN SOUP

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

SOUTHWESTERN BEAN CHOWDER

Steps:

• In a small bowl, mash 1 can beans with a fork; set aside., 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., 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.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium stockpot, melt the butter, and then sauté the chopped onion.
• Add the chicken broth and milk, then the potatoes.
• Bring to a boil, turn heat to low and simmer until potatoes are tender.
• Stir in the cheese, both corns, salsa and black beans.
• Heat over low heat until serving temperature.
• Stir occasionally so soup does not scorch.
• Top each bowl with the crushed con chips and chilies.

SOUTHWESTERN CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
• Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
• Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
• Serve in bread bowls with additional shredded cheese and cilantro for garnish.
• Yield: about 6 servings.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
• Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.