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.

Texas Spicy Black Bean Chowder
Prep Time:
15 mins
Cook Time:
16 mins
Total Time:
31 mins
9 cups


  • 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)


  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.

Nutrition Facts (per serving)

394 Calories
22g Fat
34g Carbs
20g Protein
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.

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