Directions

1. Melt butter in a large sauce pan or ceramic dutch oven over medium heat. Add chopped onion, cumin, oregano, smoke paprika, and ½ tsp. salt. Stir to coat the onions in butter and seasonings, then cook for 5-6 minutes until softened.
2. Stir in minced garlic and flour and cook for two minutes.
3. Add one can of drained and rinsed beans to the pot. Stir to mix the beans into the other ingredients, then allow them to cook for a couple of minutes until softened. Gently mash the beans to create a chunky “paste”.
4. Add the other can of beans, green chiles, and chicken broth. Stir, then bring the pot to a boil. Turn the heat back down to a simmer, and simmer the soup (stirring occasionally to prevent any beans from sticking to the bottom) for fifteen minutes.
5. Add shredded chicken, lime juice, black pepper, and remaining salt to the pot. Stir and simmer for another 15 minutes.
6. Turn the heat off from beneath the pot. Once the soup stops simmering, stir in the Belfonte Sour Cream and Belfonte Heavy Whipping Cream.
7. Serve hot with shredded cheese, green onions, and chopped cilantro as garnish, or whatever toppings you love!

Makes 6–8 servings