Best 2 Southwestern Bean Chowder Recipes

Indulge in a hearty and flavorful journey with our Southwestern Bean Chowder, a symphony of bold flavors and wholesome ingredients. This tantalizing chowder boasts a medley of tender beans, including hearty black beans, protein-packed pinto beans, and sweet corn kernels, all simmered in a rich and savory broth. An array of aromatic spices, including ground cumin, chili powder, and paprika, dances on your palate, while diced bell peppers, onions, and garlic add a vibrant crunch and depth of flavor. Topped with a sprinkle of shredded cheese and a dollop of sour cream, this Southwestern Bean Chowder is a feast for the senses. But that's not all - our recipe collection includes two additional variations to suit your taste preferences. If you're craving a vegetarian delight, try our Black Bean and Corn Chowder, a meatless marvel that bursts with the goodness of black beans, sweet corn, and a medley of flavorful vegetables. For those who prefer a classic twist, our Easy Bean and Bacon Soup delivers a comforting and smoky flavor profile, featuring tender beans, crispy bacon, and a hint of smokiness. Each recipe promises a culinary adventure that will warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

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

Ingredients

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.

SOUTHWESTERN BEAN CHOWDER

Southwestern Bean Chowder image

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

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

2 cans (15 ounces each) 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 chiles
1 tablespoon ground cumin
1/2 teaspoon chili powder
4-1/2 teaspoons cornstarch
2 cups 2% milk
1 cup shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

Use a variety of beans. This will give your chowder a more complex flavor and texture. Some good options include black beans, pinto beans, and kidney beans.
Don't be afraid to add some spice. Southwestern cuisine is known for its bold flavors, so don't be afraid to add some chili powder, cumin, or cayenne pepper to your chowder. Cumin can be used in conjunction with any Southwestern flavored recipe and gives it that warmth and depth of flavor.
Use fresh ingredients whenever possible. This will give your chowder the best flavor. If you can't find fresh corn or tomatoes, you can use frozen or canned instead.
Don't overcook the beans. They should be tender but still hold their shape. Beans can be precooked for most of the recipes, thus, saving time.
Serve your chowder with a variety of toppings. Some good options include shredded cheese, sour cream, and avocado. Croutons and Fritos add a crispy texture to the chowder.

Conclusion:

Southwestern bean chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. With its bold flavors and hearty ingredients, it's sure to be a hit with your family and friends. You can also experiment with different ingredients and flavors to create your own unique Southwestern bean chowder. For example, you could add roasted peppers, black beans, or even some chopped cilantro. The possibilities are endless!