Ingredients
1tbspolive oil
1smallwhite oniondiced
1jalapeñocored and chopped
4clovesgarlicminced
¼cupall-purpose flour
3cupschicken stock
4cupschickenshredded, cooked
4ozgreen chileschopped
30ozGreat Northern beans
½cupwhole-kernel cornoptional
1tbspcumin
2cupsmilkwarmed
Kosher saltto taste
black pepperto taste
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the garlic and sauté for an additional 1 to 2 minutes until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring occasionally.
Gradually add in the chicken broth, stirring until combined. Then stir in the cooked chicken, green chiles, white beans, corn, and cumin.
Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the warm milk until combined.
Season generously with salt and pepper.
Serve warm in bowls.
