Ingredients
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2 tablespoons oil
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1 cup onion, chopped
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1/3 cup flour
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1 tablespoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon salt
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2 cups milk
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1 cup chicken broth
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2 cups white shoepeg corn, frozen
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1 (15 ounce) can white beans, rinsed
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1 (15 ounce) can black beans, rinsed
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2 cups cooked chicken, cubed
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1 (4 ounce) can green chilies, undrained
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1/4 cup fresh cilantro, chopped
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1 garlic clove, minced
Instructions
- Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
- (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
- Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
- Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
- Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
- Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.