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)

4.5 by 12 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 ,
  • 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.
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Reviews (4)

12 Ratings
4 Days Ago
3.0
Too much sodium to be healthy will take the sodium out and spice it up. Check out American Heart Association and see how much sodium to stay healthy.
9 Days Ago
5.0
Another stellar recipe from BHG! This soup is fantastic, even after cutting back the cream and cheese a bit.
10 Days Ago
5.0
This recipe appeared in my feed and looked tasty so I made it. It is delicious! We have it at least once a week.

My husband is on a low sodium diet so I used no-salt added everything-and it is still wonderful. I highly recommend it!!!!!
amyespiveygmai 684 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!

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