Texas Spicy Black Bean Chowder

By cmschnettler

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 3/4 cup chopped red sweet pepper
• 2 cups chopped round red potatoes
• 1 15 ounce can black beans, rinsed and drained
• 1 cup frozen corn
• 2 4 ounce cans chopped green chiles
• 4 cups reduced-sodium chicken broth or vegetable broth
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 cup half-and-half
• 3 tablespoons all-purpose flour
• 2 cups shredded cheddar or Monterey Jack cheese (8 ounces)
• 2 tablespoons snipped fresh cilantro
• Chopped fresh tomato (optional)

Details

Servings 6
Preparation time 15mins
Cooking time 36mins

Preparation

Step 1

In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.
In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.