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

Yield: 6

Tex-Mex Black Bean Chowder

Tex-Mex Black Bean Chowder from 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!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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
  • 1tsp 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

  1. 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.
  2. Drain off any excess grease if needed. I use a very lean bison and never have grease to drain.
  3. 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.
  4. 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.
  5. Whisk the half & half and flour together in a measuring cup until smooth.
  6. Turn the heat on the stove to medium high, just long enough to bring the soup to a boil.
  7. Pour in the cream mixture. Stir in and cook until the soup thickens slightly. This will only take a minute.
  8. Reduce heat to low. Add in the shredded or cubed cheese, and stir until it is melted in.
  9. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 631Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 142mgSodium: 1180mgCarbohydrates: 40gFiber: 6gSugar: 8gProtein: 41g

This data was estimated and provided by Nutritionix. Accuracy 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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