||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.