White Bean Enchilada Soup with Chicken

Try the flavors of an enchilada in soup form with this white bean enchilada soup with chicken. Perfect for leftover chicken or rotisserie chicken.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 512 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 4 ounces sour cream
• 1 small onion, diced
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 1 (4.5 ounce) can chopped green chilies
• 4 ounces shredded Monterey Jack cheese
• ½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
• 8 ounces diced cooked chicken
• 1 medium avocado, pitted, peeled, and sliced

Recipe Instructions

Step 1

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.

Step 2

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