A wonderful side dish for any meal is braised cabbage. Adding an additional pat of butter to the dish’s finish is optional.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 1418 mg |
| Sugars | 3 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent and pretty easy! I didn’t make any changes other than not topping with avocado because mine wasn’t ripe yet. Will definitely make again!