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Red Pepper, Corn, and Black Bean Chowder

Photo: Alison Miksch; Styling: Claire Spollen

Yield

Serves 4

Savor this Mexican-inspired chowder made with corn, black beans, red pepper, and onion. Top with a spoonful of sour cream or 2% Greek yogurt, a sprinkle of cilantro, and one lime wedge.

Ingredients

  • 1 cup chopped onion
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 2 broiled bell peppers from Chicken and Couscous Stuffed Bell Peppers
  • 2 cups unsalted chicken stock
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped chipotle chile in adobo sauce
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 3/4 teaspoon kosher salt
  • 8 tablespoons plain 2% Greek yogurt
  • 4 tablespoons cilantro
  • 4 lime wedges

Nutrition Information

  • calories 222
  • fat 8.1 g
  • satfat 1.5 g
  • monofat 5.1 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 28 g
  • fiber 7 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 459 mg
  • calcium 78 mg

How to Make It

  1. Sauté onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.