Southwestern Chowder

This snappy soup takes advantage of leftover Black Bean and Corn Salad and adds a rich tomato base and some cream to swirl in.
  • 2 c. Black Bean and Corn Salad
  • 4 c. V8 or tomato juice
  • 1 c. light cream
  • 1 c. cooked, diced chicken

Combine the first three ingredients in a stockpot. Place over medium heat and stir frequently until boiling. Reduce heat and simmer, covered, for 10 minutes. Add chicken and simmer an additional 10 minutes. Serve with tortilla strips if desired.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.