White Chicken Chili

5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 small seeded jalapeno, minced
1-2 ears of corn; kernels cut off
¼ cup flour; plus1 Tbls.
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
*1 tsp. chili pepper flakes (optional)
2 cups mi1k

½ lb. dried navy beans, cooked in chicken stock
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded
1 can (4 oz.) diced green chilies, undrained

salt and pepper to taste
¼ cup cilantro

shredded jack or queso cheese
sour cream
Tabasco (optional)

Heat oil in a large pot over medium-high heat add onions, jalapeno, corn and cook until tender; add the garlic and optional chili pepper flakes at the end. Stir in flour, chili powder, cumin and oregano and let cook a minute. Stir in the milk and let thicken.

Add remaining ingredients except cilantro (beans, chicken stock, chicken and chilies); stir to combine; simmer 15 minutes.

Before serving stir in chopped cilantro and season with salt and pepper.

To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream.

Serves 8.