Black and White Bean Chicken Chili

Total Time
30 mins
20 mins

A hearty soup that is a meal in a bowl.

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  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.