Recipes and Cooking Texas Spicy Black Bean Chowder 4.1 (14) 1 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 7, 2016 Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 16 mins Total Time: 31 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 2 tablespoon butter 1 cup chopped onion ¾ cup chopped red sweet pepper 2 cup chopped round red potatoes 1 15 ounce can black beans, rinsed and drained 1 cup frozen corn 2 4 ounce cans chopped green chiles 4 cup reduced-sodium chicken broth or vegetable broth 1 ½ teaspoon chili powder ½ teaspoon ground cumin 1 cup half-and-half 3 tablespoon all-purpose flour 2 cup shredded cheddar or Monterey Jack cheese (8 ounces) 2 tablespoon snipped fresh cilantro Chopped fresh tomato (optional) 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. Print Nutrition Facts (per serving) 394 Calories 22g Fat 34g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 394 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 64mg 21% Sodium 1019mg 44% Total Carbohydrate 34g 12% Total Sugars 6g Protein 20g Vitamin C 32.5mg 163% Calcium 353mg 27% Iron 2.8mg 16% Potassium 560mg 12% Fatty acids, total trans 1g Folate, total 51.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.