This Santa Fe Beef and Cheddar Chowder is a Southwestern twist on a rich and cheesy chowder. Serve it with corn muffins, tortilla strips or chips for crunch. It's filled with festive Southwestern flavors and makes the perfect dinner after a busy day.
Santa Fe Beef and Cheddar Chowder
We really love a variety of cuisines and spicy dishes from all around the world. Here in the US, Mexican food and Mexican inspired cuisine is abundant and incredibly popular. As a family, we enjoy this style of cooking and make our own homestyle fiesta on a regular basis. I'm always looking for more ways to add these flavors to our menu.
Like you, we love a bowl of soup. Traditional taco soup, always hits the spots when topped with our favorite taco fixins' whether it's beef or chicken taco soup. Looking for a way to change things up a bit, I began experimenting with the flavors in this cheesy Southwestern chowder. Serve it hot with your favorite toppings and a side of crusty bread. It's a bowl filled with comfort.
Helpful Tips for Making Chowder
- You could substitute seasonings using ground cumin, chili powder, garlic powder, oregano and chipotle or ancho chili powder in place of the taco seasoning, in desired amounts.
- Be careful not to boil the chowder after the cheese is added to prevent the broth from separating.
- This chowder has a very rich texture without using full fat cheese and milk. If desired, you can make it using full fat dairy. However, it's not necessary for this soup to have a rich and satisfying taste.
- You may also enjoy my Parade article featuring 18 Best Crockpot Soups.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Santa Fe Beef And Cheddar Chowder
Servings: 8 servings
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 small green or poblano pepper diced
- 1 tablespoon olive oil
- 1 lb lean ground beef
- ¼ cup plus one tablespoon all purpose flour
- 1 1.25 oz packet taco seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon lemon pepper
- 1 32 oz carton chicken stock
- 1 10 oz can diced tomatoes with green chilies ] [i.e. Rotel]
- 1 15 oz can black beans drained and rinsed
- 1 11 oz can Mexican corn drained
- 1 16 oz block 2% cheese, i.e. Velveeta cubed
- 1 cup 2 % milk
- 2 tablespoon cilantro chopped
- 2 green onions chopped
- assorted toppings for serving: tortilla strips or chips, chopped green onions, shredded cheese
- In a large stove top pot or dutch oven, cook onion and peppers over medium-high heat for 2 minutes or until translucent.
- Add ground beef. Cook the ground beef until no pink remains. Drain any excess fat from the pot.
- To the pot add flour. Mix until beef is coated. Add taco seasoning, seasoned salt and lemon pepper. Mix well.
- Increase heat and gradually add chicken broth, tomatoes, black beans and corn. Bring to a boil then, decrease heat to medium-low. Taste and adjust the salt, if needed.
- Simmer covered on medium-low for 25-30 minutes.
- After 25 minutes, uncover. To the pot add cubed Velveeta and milk. Stir constantly over low heat, until the cheese is completely melted.
- Allow to bubble on low heat for another 10 minutes Add cilantro and 2 chopped green onions just before serving.
- Serve immediately with your favorite toppings.
- This chowder has a very rich texture without using full fat cheese and milk. If desired, this chowder can be prepared using full fat dairy.
Serving: 1serving | Calories: 359kcal | Carbohydrates: 35g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1603mg | Potassium: 322mg | Fiber: 4g | Sugar: 12g | Vitamin A: 569IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Leave a Reply