Tex-Mex Black Bean Chowder

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Tex-Mex Black Bean Chowder has just a little zip and a whole lot of flavor. The best part, is that this chowder is quick to make, so you can have it any night of the week!

Tex-Mex Black Bean Chowder from Cosmopolitan Cornbread

Don’t you love a bowl of hot, creamy chowder on a cold winter night?

Tex-Mex Black Bean Chowder from Cosmopolitan Cornbread

Tex-Mex Black Bean Chowder from Cosmopolitan Cornbread

Tex-Mex Black Bean Chowder

Constance Smith - Cosmopolitan Cornbread
Tex-Mex Black Bean Chowder has just a little zip and a whole lot of flavor. The best part, is that this chowder is quick to make, so you can have it any night of the week!
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 631 kcal

Ingredients
  

  • 1 c diced red onion
  • 2 Tb butter
  • 1 lb lean ground beef, or bison
  • 1 sweet red bell pepper, diced (seeds discarded)
  • 1 lb golden or red potatoes, diced (1/2 inch)
  • 1 c frozen whole kernel corn
  • 1 can, 15 oz black beans, rinsed and drained
  • 1 can, 4 oz. diced green chilies
  • 1 quart chicken broth
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 c half & half
  • 3 tb all-purpose flour
  • 10 oz. cheddar cheese, shredded or cut in 1/2 inch cubes

Instructions
 

  • To begin, saute the onion, butter and ground beef together in a Dutch oven over medium heat. Do this until the onions are tender and the meat is browned, about 5 minutes.
  • Drain off any excess grease if needed. I use a very lean bison and never have grease to drain.
  • Add in the red bell pepper, potatoes, corn, black beans, diced green chilies, chicken broth, black pepper, salt, cumin and chili powder. Stir this all together.
  • Bring this to a boil. Reduce the heat to medium low and simmer covered for 10-15 minutes or until the potatoes are fork tender.
  • Whisk the half & half and flour together in a measuring cup until smooth.
  • Turn the heat on the stove to medium high, just long enough to bring the soup to a boil.
  • Pour in the cream mixture. Stir in and cook until the soup thickens slightly. This will only take a minute.
  • Reduce heat to low. Add in the shredded or cubed cheese, and stir until it is melted in.
  • Enjoy!

Nutrition

Serving: 1cCalories: 631kcalCarbohydrates: 40gProtein: 41gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 142mgSodium: 1180mgFiber: 6gSugar: 8g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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This recipe was shared in Meal Plan Monday on Southern Plate.

5 thoughts on “Tex-Mex Black Bean Chowder”

  1. I’m honestly not a huge fan of soups, but every flavor in here is approved by every member of my family, I think I’ll need to make this before it gets too warm!

    Reply

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