Mexican Fiesta Chowder
Dive into the bold and vibrant flavors of Mexican Fiesta Chowder, a hearty and comforting dish that brings a taste of Mexico to your table. This one-pot wonder is bursting with roasted corn, tender black beans, and creamy potatoes, all simmered in a richly seasoned broth infused with chili powder, cumin, and smoked paprika. A touch of lime juice adds a zesty brightness, while an optional swirl of heavy cream or coconut milk makes it luxuriously creamy. Customize each bowl with crispy tortilla strips, shredded cheddar cheese, and fresh cilantro for the perfect finishing touch. Ready in just 45 minutes, this chowder is an easy yet impressive option for weeknight dinners or casual gatherings. Whether you’re craving a satisfying soup or seeking a cozy vegetarian-friendly meal (with a simple broth substitution), Mexican Fiesta Chowder delivers a fiesta of flavors in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 large red bell pepper, diced
- 2 cups frozen roasted corn (or fresh corn kernels)
- 1 can (15 oz) black beans, rinsed and drained
- 3 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.5 cup shredded cheddar cheese, for garnish (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 cup tortilla strips, for topping (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and diced jalapeño, cooking for another 30 seconds until fragrant.
Add the diced red bell pepper and roasted corn to the pot, stirring occasionally, and cook for 3-4 minutes.
Stir in the black beans, diced potatoes, chicken or vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Use an immersion blender to blend a portion of the chowder directly in the pot to create a creamy texture, while leaving some chunks for added texture. Alternatively, transfer 2 cups of the chowder to a blender, puree, and return it to the pot.
Stir in the heavy cream (or coconut milk for a dairy-free option) and lime juice, and cook for an additional 5 minutes on low heat.
Taste and adjust seasonings as needed.
Serve hot with optional garnishes like shredded cheddar cheese, fresh cilantro, and crispy tortilla strips for added flavor and crunch!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
