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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 jar(s) white navy bean soup |
1 onion |
1 stick(s) butter |
1/4 cup(s) flour |
3/4 cup(s) chicken broth |
2 cup(s) half-and-half |
1 teaspoon(s) hot sauce |
1 1/2 teaspoon(s) chili powder |
1 teaspoon(s) ground cumin |
1/4 teaspoon(s) salt |
1/2 teaspoon(s) white pepper |
2 can(s) chicken breasts |
1 1/2 cup(s) monterey jack cheese |
1/2 cup(s) sour cream |
Directions:
1. Sauté onions in 4 T butter until soft. Remove from pan.melt remaining butter; whisk in flour; cook 3 min constantly whisking without browning. Stir in onions and gradually add broth and 1/2 and 1/2, whisking constantly. Bring to boil and simmer x 5 min. Stir in everything except sour cream. Stir in sour cream 20 min before serving.
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