Black and White Bean Chicken Chili

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
    * 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

Method

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.