Ingredients
5tbspbutterdiced into 1 piece
1 ½ cupsyellow onionchopped
1cupred bell pepperchopped
1 ½ tbspgarlicminced
5tbspall-purpose flour
3cupswhole milk
3cupslow-sodium chicken broth
15ozfire roasted diced tomatoes
14ozfrozen petite corn
7ozmild green chilies
1 ½ tspground cumin
1 ½ tspancho chili powder
salt and freshly ground black pepper
15oz.black beansdrained and rinsed
2 ½ cupsrotisserie chickencooked shredded
1 ½ cupscheddar
⅓ cupcilantrochopped
1avocadodiced
Preparation
Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened.
Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
While whisking pour in the milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder, and season with salt and pepper to taste.
Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
