Ingredients

• 1 c. Small White Navy Beans (presoaked and cooked)
• 4 c. Water
• 1 tbsp. Iodized Salt
• 4 tbsp. Butter or THRIVE Butter
• 5 tbsp. White Flour (All Purpose Unbleached Flour)
• 1 tbsp. Butter or THRIVE Butter
• 1 tbsp. garlic, minced
• 1 c. THRIVE Green Chili Peppers FD
• 1/2 c. THRIVE Red Bell Peppers FD
• 1/2 c. THRIVE Sweet Corn FD
• 1/2 c. THRIVE Chopped Onions FD
• 1/2 c. THRIVE Celery FD
• 1 c. THRIVE Seasoned Chicken Slices FD
• 1 tbsp. THRIVE Chicken Bouillon
• 3 c. Water
• 6 tbsp. THRIVE Instant Milk + 2 c. water
• 2 c. Heavy Cream
• 1 tsp. Chili Oowder
• 1 tsp. Cumin
• 1 tsp. THRIVE Chefs Choice
• 1 tbsp. Cholula hot sauce
• 1 tbsp. lime juice, fresh
• 1/4 c. Cilantro

Directions

1. Place the white beans in a small saucepan with 4 c. water and 1 tbsp. salt. Simmer for 1 1/2 hours or until just tender.
2. In a small glass bowl, melt the 4 tbsp. butter in the microwave. Add flour and mix well, then set roux aside.
3. In a 3 quart sauce or stock pot, melt the 1 tbsp. butter and add garlic. Heat for a few minutes on low heat.
4. Add all vegetables and chicken to pot. Stir a few times and add water and bouillon.
5. Bring to a simmer and add milk and the cream. Add seasonings except cilantro. Simmer for 10 minutes.
6. Add the roux to thicken soup and allow to cook at a low simmer for another 5 minutes.
7. Drain beans and add to soup. And cilantro and stir well before serving.