In a saucepan, melt the butter and sauté the onion and garlic until fragrant and translucent.
Transfer the garlic and onion into a blender and add the chicken stock, heavy cream and beans. Blend until smooth.
Return the bean cream to the saucepan and bring it to a boil. Taste and season with salt and pepper.
Serve and garnish with cilantro and diced jalapeños.
- Add chorizo or sausage to make a hearty and chunky bean soup.
- Calories: 408
- Fat: 26g
- Carbs: 33.5g
- Protein: 12.2g