Name: White Bean Enchilada Soup with Chicken
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Unsalted butter - 1 tablespoon; Onion, diced - 1 small; All-purpose flour - 1 tablespoon; Chicken broth - 2 cups; Cannellini beans, drained and rinsed - 1 (15.5 ounce) can; Chopped green chilies - 1 (4.5 ounce) can; Diced cooked chicken - 8 ounces; Sour cream - 4 ounces; Ground cumin - 1 teaspoon; Mexican seasoning mix (such as Goya® Sazonador Total) - ½ teaspoon; Shredded Monterey Jack cheese - 4 ounces; Avocado, pitted, peeled, and sliced - 1 medium

Ingredients for - White Bean Enchilada Soup with Chicken

1. Unsalted butter 1 tablespoon

2. Onion, diced 1 small

3. All-purpose flour 1 tablespoon

4. Chicken broth 2 cups

5. Cannellini beans, drained and rinsed 1 (15.5 ounce) can

6. Chopped green chilies 1 (4.5 ounce) can

7. Diced cooked chicken 8 ounces

8. Sour cream 4 ounces

9. Ground cumin 1 teaspoon

10. Mexican seasoning mix (such as Goya® Sazonador Total) ½ teaspoon

11. Shredded Monterey Jack cheese 4 ounces

12. Avocado, pitted, peeled, and sliced 1 medium

How to cook deliciously - White Bean Enchilada Soup with Chicken

1 . Stage

Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.

2 . Stage

Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.