Santa Fe Beef And Cheddar Chowder

Course Main Course, Soup

Cuisine American, Southern, Southwestern Inspired

Keyword beef-and-cheddar-chowder, easy-ground-beef-recipes, santa-fe-chowder

Prep Time 20

Cook Time 4

Total Time 24

Servings servings

Calories 359kcal

Author Melissa Sperka

1 medium yellow onion diced
1 medium red bell pepper diced
1 small green or poblano pepper diced
1 Tbsp olive oil
1 lb lean ground beef
1/4 cup plus one Tbsp all purpose flour
1 1.25 oz packet taco seasoning
1 tsp seasoned salt
1 tsp 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 Tbsp 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.