Tex-Mex Black Bean Chowder

Home » In the Kitchen » Entrées - Main Dishes » Soups and Stews » Tex-Mex Black Bean Chowder

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

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
Course Soup, Soups and Stews
Cuisine TexMex
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
  • 15 oz black beans, 1 can, drained and rinsed
  • 4 oz diced green chilies , 1 can
  • 1 quart chicken broth
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon cumin
  • 2 teaspoon 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, sauté 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.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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
5 from 3 votes (3 ratings without comment)

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.