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White Bean Enchilada Soup with Chicken
White Bean Enchilada Soup with Chicken
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Delicious white bean chicken enchilada soup - a tasty twist on a classic dish, great for using up leftover or rotisserie chicken.
Ingredients:
  • 1 tablespoon unsalted butter
  • 1 small onion, diced
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 (4.5 ounce) can chopped green chilies
  • 8 ounces diced cooked chicken
  • 4 ounces sour cream
  • 1 teaspoon ground cumin
  • 0.5 teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
  • 4 ounces shredded Monterey Jack cheese
  • 1 medium avocado, pitted, peeled, and sliced
Instructions:
  • - In a saucepan over medium-high heat, melt butter. Add diced onion and saute until soft and translucent for about 3 minutes. Sprinkle flour over onions, then slowly pour in chicken broth while stirring to prevent lumps. Add cannellini beans, chiles, and cooked chicken. Simmer until heated through for about 6 minutes. Reduce heat and gently stir in sour cream in dollops to prevent curdling.
  • Sprinkle with aromatic cumin and tangy Mexican seasoning mix. Mix in Monterey Jack cheese until it's gooey and melted. Serve right away topped with creamy sliced avocado.

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