Southwest Broccoli Chowder

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

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

Cheesy broccoli veggie soup with yummy southwest flavors. Easy to make in less than 30 minutes and perfect for chilly weather.

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

0 minutes minutes

Total Time: 30 minutes minutes

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: 740 kcal, Carbohydrates: 36 g, Protein: 21 g, Fat: 59 g, Saturated Fat: 36 g, Cholesterol: 204 mg, Sodium: 755 mg, Potassium: 725 mg, Fiber: 8 g, Sugar: 4 g, Vitamin A: 3358 IU, Vitamin C: 90 mg, Calcium: 428 mg, Iron: 3 mg

Course: Main Course, Soup

Cuisine: Mexican

Author: Tiffany

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