Appetizers / Soups / Salads

Southwestern Bean Chowder takes several minutes to prepare.

Southwestern Bean Chowder takes several minutes to cook.

Southwestern Bean Chowder makes 8 servings.

The ingredients for Southwestern Bean Chowder are:

2 cans (15 oz) white kidney or cannelli beans, rinsed and drained, divided
1 med onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 Tbsp olive oil
2 garlic cloves
3 cups vegetable broth
1 1/2 cup frozen corn, thawed
1 medium carrot, shredded
1 can (4 oz) chopped green chilies
1 Tbsp Cumin
1/2 tsp chili powder
4-1/2 tsps cornstarch
2 cups 1% milk (orig recipe uses 2%)
1 cup (4oz) shredded cheddar cheese

Here is how you make Southwestern Bean Chowder:

In a small bowl, mash on can beans with a fork; set asside.In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilanto and additional cheese if desiredServing Size: Makes 8-1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CBUDACK.

The nutritional information for Southwestern Bean Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 235.0

• Total Fat: 7.3 g
• Cholesterol: 18.0 mg
• Sodium: 740.7 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 7.0 g
• Protein: 13.2 g