Black And White Bean Chicken Chili

• 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

1. Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
2. (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.
3. Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
4. Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
5. Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
6. Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

oil, onion, garlic, flour, chili powder, cumin, salt, milk, chicken broth, white shoepeg corn, white beans, black beans, chicken, green chilies, fresh cilantro

Taken from www.food.com/recipe/black-and-white-bean-chicken-chili-254250 (may not work)