Texas Spicy Black Bean Chowder

This vegetable soup is like the spicier sister of creamy corn chowder. Top with fresh cilantro and chopped tomato to accentuate the Mexican flavors in this black bean soup.

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Reviews (0)

5.0 by 3 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: 9 cups
  • Prep: 15 mins
  • Cook: 16 mins to 21 mins

Texas Spicy Black Bean Chowder

Directions

  1. In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.
  2. In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.
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Nutrition Facts (Texas Spicy Black Bean Chowder)

  • Per serving:
  • 394 kcal cal.,
  • 22 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 64 mg chol.,
  • 1019 mg sodium,
  • 34 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

3 Ratings
201 Days Ago
5.0
Great flavors. Added a bit of rotisserie chicken but it didn't need it. Once the pot was clean (and no leftovers because the kids loved it) I was ready to make it again!

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