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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Texas Spicy Black Bean Chowder
Directions
- 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.
- 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.
Nutrition Facts (Texas Spicy Black Bean Chowder)
- Per serving:
- 394 kcal ,
- 22 g fat
- (13 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 64 mg chol. ,
- 1019 mg sodium ,
- 34 g carb. ,
- 6 g fiber ,
- 6 g sugar ,
- 20 g pro.
Reviews (1)
amyespiveygmai
622 Days Ago
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!