Cheesy Southwest Broccoli Chowder with yummy southwest flavors. Easy to make in less than 30 minutes and perfect for chilly weather.
Head to my Shrimp and Bacon Corn Chowder, Vegetable Beef Soup, or Easy Creamy Potato Soup for more recipes to help keep you warm this winter.
Coming back from Sacramento was bitter sweet. I was all too excited to see the hubbs after he and I were both gone on business trips, so that was sweet. And even though my hotel room was nothing short of stunning, there’s nothing quite like sleeping in your own bed. But I’m already missing the people, the food, and the really warm weather I was enjoying in Cali.
Now that I’m back in Utah and the cooler weather is making a presence here, I’ve started a list of must-make comfort foods to keep us warm in the coming months. Soups seem to be claiming every other spot on the list, big surprise there. I’ll eat soup any time of year but when it’s actually cold outside, it’s practically all I can think about.
Southwest flavors always steal my heart and this soup takes the cake on flavor. I love the sharp cheddar along with the spices. The recipe is written vegetarian/meatless but if you’re up for it, add some diced cooked chicken breast! This soup is hearty, flavorful, and perfectly filling. It’ll keep you cozy no matter what the weather is like!
Southwest Broccoli Chowder
Ingredients
- 4 tablespoons butter
- 1 white onion - diced
- 2 teaspoons garlic
- ¼ cup flour
- 3 cups chicken broth - (or vegetable broth for vegetarian)
- 3 cups heavy cream - OR half & half
- 1 poblano pepper - diced, (you can find these near the bell peppers)
- 1 red pepper - diced
- 4 cups chopped broccoli florets
- 1 can black beans - drained and rinsed
- ½ cup yellow corn
- 2 cups sharp cheddar cheese - (white or yellow)
- 1 tablespoon cumin
- 2 teaspoons chili powder
- salt and pepper to taste
Instructions
- Melt butter in a large pot. Add diced onion and garlic and saute 1-2 minutes over medium-high heat until onions are clear and tender. Add flour and stir until mixture clumps up. Slowly whisk in heavy cream (or half & half).
- Add chicken broth, peppers, and broccoli. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until broccoli is tender.
- Add beans, corn, cumin, chili powder, and salt and pepper to taste. Stir in cheese until melted and combined with soup. Serve with additional cheese if desired.
Is it possible that you can cook this soup just likethe slow cooker broccoli cheese souplat
I haven’t tried this myself but I don’t see why not!
This looks like the perfect comfort food for the colder weather. Can’t wait to try it!
This looks delicious. Love the southwest flavors.
I sure do love soup season. Summer is my favorite, but soup welcomes me to fall like nothing else – this recipe looks tasty!
This DOES sound cozy, Tiffany! I’m already missing our trip to Sacramento, but I agree – so nice to be home in my own bed with snuggly kitties. I’m hoping for cool weather soon so I can try this chowder.
I’m head over heels for Southwest flavors, and well, soup kind of rules my kitchen in the cooler months! Looks delicious!
YUMMY! I love broccoli soup—especially when the weather starts getting colder. I’m a Utah resident too, so I know it’s just a matter of time (like, days) until it’s sooooo cold. It won’t be so bad with a soup like this to warm me up though!
Yum! I’m craving soup now too. I’m sure what I’m calling “cooler weather” in CA is a joke compared to what you’re experiencing in Utah. But I think it’s perfect for soup 🙂
I love broccoli soup and the spicy flavors added to this one is just genius! It looks delicious!!!
This looks perfect for a crisp fall day…I love poblano peppers in anything!!
I Love Tiffany, She is creative with her recipes. Now I’m dying to get my hands to make this!