Tex-Mex Black Bean and Corn Chowder
Cornbread with Garlic Butter
Ingredients
- 3 cups low-sodium vegetable broth
- 1 (22-oz) pkg refrigerated diced potatoes with onion
- 2 Tbsp Southwest seasoning
- 1 (10.8-oz) pkg frozen Southwestern corn kernels, thawed
- 1 (14.5-oz) can diced tomatoes with onion and garlic, drained
- 2 cups 2% reduced-fat milk
- 1 cup shredded Cheddar cheese
- 2 (15-oz) cans black beans, drained and rinsed
Instructions
- Bring broth, potatoes, and seasoning to a boil in a large Dutch oven; reduce heat, and simmer 10 minutes or until potatoes are tender.
- Meanwhile, cook corn according to package directions.
- Mash potatoes with a potato masher to thicken soup. Stir in tomatoes, milk, cheese, beans, and corn; cook 2 to 3 minutes or until thoroughly heated and cheese is melted.
Side Dish Ingredients
- 1 (6-oz) round bakery cornbread
- 2 Tbsp butter, softened
- 2 tsp minced garlic
Side Dish Instructions
- Preheat oven to 350°F. Place cornbread on a foil-lined baking sheet. Combine butter and garlic; spread on cornbread. Bake 8 minutes or until thoroughly heated. Cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
367
|
115
|
482
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 55 | 11 | 66 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 1132 | 190 | 1322 |
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