Best Southwestern Corn And Black Bean Chowder Recipes
SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER
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
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.
SOUTHWESTERN CORN AND BLACK BEAN CHOWDER
Steps:
- Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans with cool water and set aside. In soup pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and slightly brown. Add water and broth and bring to boil. Add all remaining ingredients except cilantro. Simmer for 10 minutes and then add cilantro. Simmer for additional 10 minutes, uncovered.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love