White Bean Enchilada Soup with Chicken
Recipe information
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Cooking:
5 min.
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Servings per container:
4
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Source:

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.