Mexican Fiesta Chowder

Dive into the bold and vibrant flavors of Mexican Fiesta Chowder, a hearty and comforting dish that brings a taste of Mexico to your table. This one-pot wonder is bursting with roasted corn, tender black beans, and creamy potatoes, all simmered in a richly seasoned broth infused with chili powder, cumin, and smoked paprika. A touch of lime juice adds a zesty brightness, while an optional swirl of heavy cream or coconut milk makes it luxuriously creamy. Customize each bowl with crispy tortilla strips, shredded cheddar cheese, and fresh cilantro for the perfect finishing touch. Ready in just 45 minutes, this chowder is an easy yet impressive option for weeknight dinners or casual gatherings. Whether you’re craving a satisfying soup or seeking a cozy vegetarian-friendly meal (with a simple broth substitution), Mexican Fiesta Chowder delivers a fiesta of flavors in every spoonful!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium jalapeño, seeded and diced
• 1 large red bell pepper, diced
• 2 cups frozen roasted corn (or fresh corn kernels)
• 1 can (15 oz) black beans, rinsed and drained
• 3 medium russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.5 cup shredded cheddar cheese, for garnish (optional)
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 cup tortilla strips, for topping (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and diced jalapeño, cooking for another 30 seconds until fragrant.

Step 4

Add the diced red bell pepper and roasted corn to the pot, stirring occasionally, and cook for 3-4 minutes.

Step 5

Stir in the black beans, diced potatoes, chicken or vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Use an immersion blender to blend a portion of the chowder directly in the pot to create a creamy texture, while leaving some chunks for added texture. Alternatively, transfer 2 cups of the chowder to a blender, puree, and return it to the pot.

Step 8

Stir in the heavy cream (or coconut milk for a dairy-free option) and lime juice, and cook for an additional 5 minutes on low heat.

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot with optional garnishes like shredded cheddar cheese, fresh cilantro, and crispy tortilla strips for added flavor and crunch!

Nutrition Facts

Serving size	3407.5 grams (3407.5g)

Amount per serving	% Daily Value*
Calories	3362

Total Fat 165.90g	213%
Saturated Fat 77.30g	387%
Polyunsaturated Fat 2.70g
Cholesterol 328mg	109%
Sodium 6876mg	299%
Total Carbohydrate 401.90g	146%
Dietary Fiber 59.10g	211%
Total Sugars 55.30g
Protein 90.90g	182%

Vitamin D 12IU	60%
Calcium 1052mg	81%
Iron 21mg	118%
Potassium 6498mg	138%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 10.5%

Carbs: 46.4%