Creamy White Bean and Green Chile Soup
One lazy weekend afternoon right after Christmas, in the midst of taking down the tree and lots of cleaning, I threw this fast and easy soup together to feed our little family fast with minimal dishes and effort involved. Garnish with cheese or chopped onions. We got out a few chips to dip in it also. It was a hit!
- Serves: 4 persons
- ¼cup butter
- ¼cup all-purpose flour
- 3½ cups milk, or more to taste
- 1(15 ounce) can white beans, drained
- 1(4.5 ounce) can chopped green chile peppers
- ¼teaspoon onion powder
- ¼teaspoon ground cumin
- 1pinch ground cayenne
- salt and ground black pepper to taste
Step 1Melt 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.
Step 2Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.