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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.3
  • Total Fat: 1.6 g
  • Cholesterol: 0.6 mg
  • Sodium: 810.8 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 10.3 g

View full nutritional breakdown of Hungry Girl Yippee-Ki-Yay Spicy Southwest Chowder calories by ingredient
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Hungry Girl Yippee-Ki-Yay Spicy Southwest Chowder

Submitted by: KADI1013

Introduction

The original of this recipe includes chicken broth and chicken meat. I was making this recipe to please some vegetarian friends, so made a few adjustments and it still turned out delish! No chicken broth or chicken meat was used in the making of this soup. Chicken flavored soup base, however, was...

Also, I subsituted ground cayenne pepper for the chipotle peppers in adobo sauce, and 1% milk for the soy milk.
The original of this recipe includes chicken broth and chicken meat. I was making this recipe to please some vegetarian friends, so made a few adjustments and it still turned out delish! No chicken broth or chicken meat was used in the making of this soup. Chicken flavored soup base, however, was...

Also, I subsituted ground cayenne pepper for the chipotle peppers in adobo sauce, and 1% milk for the soy milk.

Number of Servings: 10

Ingredients

    32 oz. vegetable stock/broth
    8 tsps. chicken flavored soup base
    15-oz. can black beans, drained and rinsed
    14.75-oz. can cream-style corn
    1 red bell pepper, chopped
    1/2 medium size onion, chopped
    1 tsp. ground cayenne pepper
    1/2 cup 1% milk (or whatever kind you like)
    1 tsp. garlic powder
    1/4 tsp. ground cumin
    30 oz (give or take a few ounces) can pinto beans, drained and rinsed
    1/2 tsp. each salt and black pepper
    1/2 cup instant mashed potato flakes

Tips

For garnish:

1/4 cup fat-free sour cream
1/4 cup chopped cilantro


Directions

To make broth follow instructions on label of soup base, however it is typically 4 tsps. soup bass per quart.

In a crock pot combine all of the following: broth, beans, corn, bell pepper, onion, cayenne pepper, milk, garlic, and cumin. Stir well to combine. Add salt and black pepper, then cook in the crock pot on high for 3 - 4 hours or on low for 7 - 8 hours.

Stir in potato flakes to thicken.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user KADI1013.





TAGS:  Vegetarian Meals |

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