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
Southwestern Bean Chowder
Southwestern Bean Chowder
Prep Time
20 min
Cook Time
35 min
Yield
8 servings (2 quarts)
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
Directions
- 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
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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