Appetizers / Soups / Salads

Mexican tomato chowder takes several minutes to prepare.

Mexican tomato chowder takes several minutes to cook.

Mexican tomato chowder makes 12 servings.

The ingredients for Mexican tomato chowder are:

2 pounds field tomatoes
1 large onion
1 clove garlic, minced
3 cups chicken broth
1 large can black beans, drained (19 oz.)
1 can beans in tomato sauce
2 cups sweet corn kernels (fresh, canned or frozen)
1 tsp. each of salt, oregano & basil
pinch of cayenne pepper
1/4 cup of chopped fresh cilantro

Here is how you make Mexican tomato chowder:

Makes about 12 - 1 cup servings Scald tomatoes to remove skins and chop coarsely. In large saucepan, cook onion and garlic in 1 teaspoon oil over medium heat until softened (about 3 minutes). Stir in stock, chopped tomatoes, corn, beans, salt, oregano, basil and cayenne. Bring to boil; reduce heat and simmer for about 15 minutes. Stir in cilantro and serve. Top each serving with a dollop of sour cream!Number of Servings: 12Recipe submitted by SparkPeople user LEIGHMARIE.

The nutritional information for Mexican tomato chowder is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 118.2

• Total Fat: 1.6 g
• Cholesterol: 0.8 mg
• Sodium: 367.3 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.9 g
• Protein: 6.1 g