Creamy Southwestern Chicken and Black Bean Chowder
Indulge in a rich and creamy Southwestern Chicken and Black Bean Chowder that brings comfort and flavor to your dinner table. This hearty soup is loaded with tender chunks of rotisserie chicken, hearty potatoes, and black beans, all enveloped in a velvety base of evaporated milk and half-and-half. Complemented by the sweetness of corn and the vibrant flavors of bell peppers and tomatoes, this chowder is perfect for cozy family nights. Plus, it’s incredibly quick and easy to prepare—perfect for those busy weeknights when you still want to serve something nutritious and satisfying. Enhance the dish with a sprinkle of fresh green onions for the perfect finishing touch!
6
Servings
270
Calories
15
Ingredients
Ingredients
chicken, cooked and diced
2 cups (meat from half of a rotisserie chicken works great)
minced garlic
2 teaspoons
red bell pepper, diced
1/2
medium onion, diced
1/2
butter or oil
1 tablespoon
taco seasoning
1 (1 1/4 ounce) package
potatoes, peeled and diced
1 1/4 lbs
frozen corn
2 cups
diced tomatoes with onion and garlic
1 (14 1/2 ounce) can
evaporated milk
1 (12 ounce) can
half-and-half
1/2 cup
shredded sharp cheddar cheese
1 cup
black beans, rinsed and drained
1 (15 ounce) can
low sodium chicken broth
3 cups
thinly sliced green onion
to garnish
Instructions
1
In a large stockpot, heat the butter or oil over medium heat. Add the minced garlic, diced onion, and red bell pepper, sautéing until the vegetables are tender and fragrant, about 4-5 minutes.
2
Stir in the diced potatoes, chicken broth, and taco seasoning. Increase the heat to bring the mixture to a boil.
3
Once boiling, reduce the heat to a simmer. Cook for approximately 15-20 minutes or until the potatoes are fork-tender.
4
Using a hand potato masher, gently mash a portion of the potatoes to help thicken the soup; leave some chunks for texture.
5
Add the can of diced tomatoes (puree with a blender if desired), frozen corn, evaporated milk, half-and-half, shredded cheese, and rinsed black beans. Stir well to combine.
6
Continue to cook for an additional 2-3 minutes, stirring frequently until the cheese melts and the chowder is heated through.
7
Ladle the chowder into bowls and finish with a generous sprinkle of thinly sliced green onions before serving.
Nutrition Information
7g
Fat
31g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Southwestern Chicken and Black Bean Chowder?
It is a rich, hearty, and velvety soup featuring rotisserie chicken, potatoes, black beans, corn, and bell peppers in a base of evaporated milk and half-and-half.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the calories per serving?
Each serving contains approximately 270 calories.
What type of chicken should I use?
The recipe calls for 2 cups of cooked and diced chicken. Using meat from half of a rotisserie chicken is a great time-saver.
How is the chowder thickened?
The soup is thickened by using a hand potato masher to gently mash a portion of the cooked potatoes directly in the pot.
What kind of milk is required for the creamy base?
The recipe uses one 12-ounce can of evaporated milk and 1/2 cup of half-and-half.
How long do the potatoes need to cook?
Once the mixture reaches a boil, reduce the heat and simmer for approximately 15-20 minutes until the potatoes are fork-tender.
What seasonings are used in this chowder?
The primary flavor comes from a 1.25-ounce package of taco seasoning, along with minced garlic, onion, and red bell pepper.
Do I need to rinse the black beans?
Yes, the black beans should be rinsed and drained before being added to the soup.
Can I use fresh corn instead of frozen?
The recipe specifies 2 cups of frozen corn, but fresh corn can be substituted if available.
What type of cheese is recommended?
The recipe suggests using 1 cup of shredded sharp cheddar cheese.
Is there a specific way to prepare the canned tomatoes?
You can use a 14.5-ounce can of diced tomatoes with onion and garlic as is, or puree them with a blender if you prefer a smoother texture.
What should I use as a garnish?
Thinly sliced green onions are recommended for the perfect finishing touch.
How much protein is in one serving?
There are 22 grams of protein per serving.
How much fat is in this recipe?
Each serving contains 7 grams of fat.
How many carbohydrates are in a serving?
There are 31 grams of carbohydrates per serving.
What kind of broth is best for this soup?
The recipe calls for 3 cups of low sodium chicken broth.
Should I use butter or oil for sautéing?
You can use 1 tablespoon of either butter or oil to sauté the vegetables.
How long does it take to sauté the initial vegetables?
Sauté the garlic, onion, and red bell pepper for about 4-5 minutes until they are tender and fragrant.
Is this recipe considered a quick meal?
Yes, it is described as an incredibly quick and easy dish, perfect for busy weeknights.
Do I need to peel the potatoes?
Yes, the recipe specifies using 1 1/4 lbs of potatoes that have been peeled and diced.
When do I add the cheese?
The cheese is added near the end along with the milk, corn, and beans, and cooked until it melts.
What size onion is needed?
You will need 1/2 of a medium onion, diced.
How much garlic is used?
The recipe uses 2 teaspoons of minced garlic.
What tags describe this dish?
This dish is tagged as a soup, chowder, southwestern, quick meal, comfort food, and family-friendly.
Is the soup spicy?
It uses taco seasoning which provides a southwestern flavor, but the creaminess from the milk and cheese balances the spice.
Can I leave chunks in the potatoes?
Yes, the instructions suggest leaving some chunks for texture while mashing a portion to thicken the soup.
How much taco seasoning is used?
One standard 1 1/4 ounce package of taco seasoning is used.
What is the total number of ingredients?
There are 15 ingredients in this recipe.
How much red bell pepper is required?
The recipe requires 1/2 of a red bell pepper, diced.