Southwest Bean Chowder is a creamy, hearty soup recipe that tastes like chicken tortilla soup. Super easy to make and a hit with the whole family. Top with crushed tortilla chips!
Southwest Bean Chowder
I officially have a new favorite soup! This Southwest Bean Chowder is just all kinds of tasty!
Years ago, Mr. Gracious and I went to Cracker Barrel, and they had this creamy, amazing Chicken Tortilla Soup. By the next time we went there, they weren’t serving it anymore, so I made it my mission to try to replicate it. Unfortunately, I was having no success, so I just gave up on it. But when I made this Southwest Bean Chowder for the first time, Mr. Gracious mentioned that it tasted just like that amazing soup from Cracker Barrel. And it does! So I’ve finally found the copycat… Totally on accident!
This Southwest Bean Chowder would also be delicious with chicken, so if you have any leftover chicken, throw about a cup in there. And the crushed tortilla chips on top of this Southwest Bean Chowder are an absolute must. It gives it a great crunch and is the perfect way to top of this Southwest dish.
Southwest Bean Chowder Recipe
Southwest Bean Chowder
- 2 cans 15 ounces each white beans (kidney or cannellini are recommended), drained and rinsed
- 1 medium onion chopped
- 2 celery stalks chopped
- 1/4 cup chopped green pepper
- 1 large carrot shredded
- 1 tablespoon butter
- 2-4 garlic cloves minced
- 3 cups chicken or vegetable broth
- 1 can corn drained
- 1 4 ounce can green chili peppers
- 1 tablespoon ground cumin
- 1/2 teaspoon chili powder
- 2 cups of milk
- 1 1/2 tablespoons cornstarch
- 1 cup shredded cheddar 4 ounces
- Optional: 1 cup cooked chicken chopped
- Optional toppings: shredded cheese chopped cilantro, sour cream, crushed tortilla chips
- In your food processor, process the beans until they are smooth. (If you don't have a food processor, you can mash the beans in a mixing bowl with a fork or potato masher). Set aside.
- In a large pot, melt the butter over medium heat. Add the onion, celery, carrot, and pepper and saute until onion is translucent.
- Add garlic and cook for another 1-2 minutes.
- Stir in the mashed beans, stirring to incorporate.
- Then add in your broth, again stirring. When beans and broth are well blended, add in your corn, chili peppers, cumin, and chili powder. Stir to incorporate.
- Bring mixture to a boil. Reduce heat, and allow to simmer uncovered for about 20 minutes.
- Combine milk and corn starch in a mixing bowl. Whisk together until smooth. Add milk mixture to soup and stir to combine.
- Bring soup to a boil, stirring. Allow to cook for 2 minutes, stirring constantly, or until thickened.
- Stir in cheese until melted.
- Serve topped with the toppings of your choice, such as crushed tortilla chips, sour cream, additional cheese, or fresh cilantro.
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