White Bean Enchilada Soup with Chicken

Name: White Bean Enchilada Soup with Chicken
Total time: 20
Yield: 4
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; ½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total); 4 ounces shredded Monterey Jack cheese; 1 medium avocado, pitted, peeled, and sliced

Recipe by thedailygourmet from allrecipes.com

Dinner 20 Mins.

Ingredients

4 servings

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1 tablespoon unsalted butter
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1 small onion, diced
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1 tablespoon all-purpose flour
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2 cups chicken broth
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1 (15.5 ounce) can cannellini beans, drained and rinsed
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1 (4.5 ounce) can chopped green chilies

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8 ounces diced cooked chicken
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4 ounces sour cream
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1 teaspoon ground cumin
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½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
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4 ounces shredded Monterey Jack cheese
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1 medium avocado, pitted, peeled, and sliced

Instructions

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