Creamy White Bean and Green Chile Soup
Ingredients16 m servings 366 cals
- Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
- Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.
- Cook's Notes:
- Cream or half-and-half may also be used and will result in a thicker consistency.
- Optional proteins can be added, such as cooked cubed chicken or diced smoked sausage.
Per Serving: 366 calories; 16.2 g fat; 40.3 g carbohydrates; 16 g protein; 48 mg cholesterol; 589 mg sodium. Full nutrition
ReviewsRead all reviews 3
1.9.17 This is a really quick, easy, and tasty soup. I did add more of all the spices, but I think that’s just personal taste and an adjustment that anybody would make. Used great northern b...
I love white beans and chile of any kind, i made the recipe as written, didnt care for it at all, it was like gravy on top of beans, very bland for my liking and couldnt hardly taste the green c...