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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.
Course Main Course, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 740kcal
Author Tiffany


  • 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


  • 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