Southwest Bean Chowder
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!
Servings 6 -8
- 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.