Southwest Chowder
Dive into a bowl of Southwest Chowder, a hearty and flavor-packed soup that brings bold Tex-Mex flavors to your dining table! This cozy one-pot dish combines tender chunks of chicken, creamy Russet potatoes, sweet corn, and protein-rich black beans, all simmered in a richly spiced broth infused with chili powder, cumin, and smoked paprika. Diced tomatoes with green chilies add a zesty kick, balanced by the silky addition of heavy cream and a splash of fresh lime juice. Finished with a sprinkle of fresh cilantro and optional shredded cheddar cheese, this vibrant chowder is easy to make in under an hour and perfect for weeknight dinners or casual gatherings. With its satisfying blend of textures and robust flavors, Southwest Chowder is sure to become your go-to comfort meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 1 small, seeded and minced jalapeño
- 3 minced garlic cloves
- 2 boneless, skinless, diced chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 3 medium, peeled and diced Russet potatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup heavy cream
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 juiced lime
- 2 tablespoons, chopped fresh cilantro
- 0.5 cup (optional, for garnish) shredded cheddar cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.
Stir in the minced jalapeño and garlic, and sauté for another minute until fragrant.
Add the diced chicken breasts to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned.
Pour in the chicken broth and bring to a boil.
Add the frozen corn, diced potatoes, black beans, and the can of diced tomatoes with green chilies. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
Stir in the heavy cream, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for another 5 minutes to allow the flavors to meld.
Stir in the lime juice and fresh cilantro just before serving.
Ladle the chowder into bowls and garnish with shredded cheddar cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 586 mg | 196% | |
| Sodium | 7350 mg | 320% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 55.5 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5993 mg | 128% | |
*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.
