Southwest Broccoli Chowder
Cheesy broccoli veggie soup with yummy southwest flavors. Easy to make in less than 30 minutes and perfect for chilly weather.
Servings: 6 servings
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.
Notes
*You can also add cooked diced chicken breast.
Nutrition
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
