Creamy Southwest Corn Chowder
This hearty Southwest style soup features chicken, black beans, corn and peppers in a slightly spicy, creamy broth. Top with shredded cheese and avocado for a heartwarming lunch or dinner.
Servings: 6 -8 servings
Calories: 469kcal
Ingredients
- 6 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 small jalapeno seeded and diced
- 1 red pepper diced
- 6 tablespoons flour
- 4 cups chicken broth
- 2 cups milk or Half and Half
- 1 14.5 oz. can diced tomatoes and green chilies
- 2 cups frozen corn thawed
- 1 14.5 oz. can black beans, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste,
- 3 cups cooked shredded chicken
- 1 1/2 cups shredded pepper jack or Monterrey jack cheese plus more for topping
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Diced avocado tortilla chips, sour cream, additional cheese, etc. for topping
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
- Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
- Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
- Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
- Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.
Nutrition
Serving: 1g | Calories: 469kcal | Carbohydrates: 30g | Protein: 28g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Cholesterol: 97mg | Sodium: 873mg | Fiber: 6g | Sugar: 8g