Black And White Bean Chicken Chili - cooking recipe

Ingredients

2 tablespoons oil
1 cup onion, chopped
1 garlic clove, minced
1/3 cup flour
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cups milk
1 cup chicken broth
2 cups white shoepeg corn, frozen
1 (15 ounce) can white beans, rinsed
1 (15 ounce) can black beans, rinsed
2 cups cooked chicken, cubed
1 (4 ounce) can green chilies, undrained
1/4 cup fresh cilantro, chopped

Preparation

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.