Southwest Broccoli Chowder

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Cheesy Southwest Broccoli Chowder with yummy southwest flavors. Easy to make in less than 30 minutes and perfect for chilly weather. 

Southwest Broccoli Chowder

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.

Southwest Broccoli Chowder

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 Broccoli Chowder

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

Southwest Broccoli Chowder

Southwest Broccoli Chowder

Cheesy broccoli veggie soup with yummy southwest flavors. Easy to make in less than 30 minutes and perfect for chilly weather.
0 from 0 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 servings


  • 4 tablespoons butter
  • 1 white onion diced
  • 2 teaspoons garlic
  • 1/4 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
  • 1/2 cup yellow corn
  • 2 cups sharp cheddar cheese (white or yellow)
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • salt and pepper to taste


  • 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.


*You can also add cooked diced chicken breast.


Calories: 740kcal | Carbohydrates: 36g | Protein: 21g | Fat: 59g | Saturated Fat: 36g | Cholesterol: 204mg | Sodium: 755mg | Potassium: 725mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3358IU | Vitamin C: 90mg | Calcium: 428mg | Iron: 3mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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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!

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