Black Bean Chili Chowder

This black bean chili chowder is pure pantry-raid cooking. Canned black bean soup, canned tomatoes with garlic and onion, corn kernels, salsa, and sliced green onions all go into one pot, come to a boil, and simmer for 3 minutes. That’s the whole recipe.

The black bean soup provides the thick, creamy base. The canned tomatoes add acidity and body. The corn brings pops of sweetness. And the salsa ties everything together with heat and spice without you needing to measure out individual seasonings.

A dollop of sour cream on top adds cool, tangy contrast to the warm, spicy chowder. This is the kind of soup you make when the fridge is empty but the pantry has your back.

Kitchen Tips

• Use a chunky salsa for more texture, or a smooth salsa if you want a more uniform chowder.
• Don’t overcook. Three minutes of simmering is plenty. Longer cooking breaks down the corn and makes everything mushy.
• Drain the corn before adding or your chowder will be too thin. The canning liquid adds nothing but salt.