Southwestern Black Bean and Chicken Corn Chowder

Submitted by muddydog

"A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
• 2 teaspoons minced garlic
• 1⁄2 red bell pepper, diced
• 1⁄2 medium onion, diced
• 1 tablespoon butter or 1 tablespoon oil
• 1 (1 1/4 ounce) package taco seasoning
• 1 1⁄4 lbs potatoes, peeled and diced
• 2 cups frozen corn
• 1 (14 1/2 ounce) can diced tomatoes with onion and garlic
• 1 (12 ounce) can evaporated milk
• 1⁄2 cup half-and-half
• 1 cup shredded sharp cheddar cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups low sodium chicken broth
• thinly sliced green onion (to garnish)

directions

1. In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
2. Add diced potatoes, chicken broth and taco seasoning.
3. Bring to boil then reduce heat to simmer until potatoes are soft.
4. Use a hand potato masher to mash the potatoes and thicken soup.
5. Add diced tomatoes (may puree first if desired) and corn.
6. Add evaporated milk, half and half, shredded cheese and beans.
7. Cook another 2-3 min, stirring until cheese is melted.
8. Serve topped with diced green onion.