Creamy Mexican Corn Chowder

Ingredients

• 5 Tbsp butter,
• 1 medium yellow onion, )
• 1 medium red bell pepper, )
• 4 cloves garlic, )
• 5 Tbsp all-purpose flour
• 3 cups whole milk
• 3 cups low-sodium chicken broth
• 1 can fire roasted diced tomatoes
• 1 bag frozen petite corn )
• 1 can mild green chilies
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ancho chili powder
• Salt and freshly ground black pepper
• 1 can black beans,
• 2 1/2 cups cooked shredded rotisserie chicken
• 1 1/2 cups shredded cheddar or monterey jack cheese )
• 1/3 cup chopped cilantro
• 1 avocado,

Directions

1. Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes.
2. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
3. While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
4. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
5. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.