Directions
| Step 1 | In a saucepan, melt the butter and sauté the onion and garlic until fragrant and translucent. |
| Step 2 | Transfer the garlic and onion into a blender and add the chicken stock, heavy cream and beans. Blend until smooth. |
| Step 3 | Return the bean cream to the saucepan and bring it to a boil. Taste and season with salt and pepper. |
| Step 4 | Serve and garnish with cilantro and diced jalapeños. |
