Scale

1 tablespoon olive oil

1 small white onion, diced

1 jalapeño, cored and chopped

4 cloves garlic, minced

¼ cup all-purpose flour

3 cups chicken stock

3 to 4 cups shredded cooked chicken

2 (4-ounce) cans chopped green chiles

2 (15-ounce) cans Great Northern beans

½ cup whole-kernel corn

2 teaspoons ground cumin

½ teaspoon dried oregano

2 cups whole milk

Fine sea salt and freshly ground black pepper

Optional Garnishes:

Chopped fresh cilantro

Crumbled tortilla chips

Diced avocado

Sliced jalapeños

Shredded Monterrey Jack cheese

Sour cream

Sauté the Veggies: Heat olive oil in a large stockpot over medium-high heat. Add onion and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened. Add garlic and cook for another minute until fragrant. Stir in flour and cook for 1 more minute, stirring frequently.
Simmer the Chili: Gradually add chicken stock, whisking to prevent lumps. Stir in shredded chicken, green chiles, beans, corn, cumin, and oregano. Bring to a simmer, then reduce heat to medium-low. Cook gently for 5 minutes.
Add the Milk: Stir in milk and continue simmering for another 5 minutes, stirring occasionally. Do not boil, to keep the texture smooth.
Season to Taste: Adjust with salt, pepper, or extra cumin if desired.
Serve Warm: Ladle into bowls and add your favorite garnishes—cheese, avocado, cilantro, or tortilla chips.