Photo: Alison Miksch; Styling: Claire Spollen
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.

How to Make It

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.

Chef'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

Ratings & Reviews


September 24, 2017
So delicious and very easy and quick. Fresh corn gives nice crunch and flavor of chipotle chili 🌶 is out standing.😋😋😋😋😋

Really tasty and easy

July 08, 2015
A very satisfying soup and quick to throw together. I will definitely make it again. Don't skip the lime and yogurt or sour cream, they add wonderful creaminess and complexity.

So Delicious

July 11, 2015
I made this with one red and one orange bell pepper. I topped with crunchy tortilla strips. Wow. Must try and a great no meat week day add!