Ingredients (~8 servings)

The Vegetable Base

1 1/2 tablespoons olive oil

1 large yellow bell pepper, diced (~1 1/2 cups)

3/4 cup red onion, diced (about 1 medium onion)

3 cups low sodium chicken stock

1/2 teaspoon garlic powder

1/2 teaspoon paprika

3/4 teaspoon ground cumin

1 1/2 teaspoons dried oregano

1/2 teaspoon taco seasoning

3/4 teaspoon black pepper

1 1/2 teaspoons salt

The Slurry

2 1/4 cups whole milk

1 cup + 2 tablespoons all-purpose flour

The Finish

1 1/2 cups salsa (use a smooth salsa, not a chunky pico de gallo)

2 1/4 cups water

2 1/4 cups frozen corn

2 cans (15 oz each) black beans, drained and rinsed

3 boneless skinless chicken breasts, cooked and shredded

2 1/4 cups shredded cheddar cheese

Sweat the Peppers and Onions

Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and let it heat until it shimmers, about 2 minutes.

Add the diced bell pepper and sauté for ~3 minutes until it just starts to soften. Add the diced onion and continue cooking for another 5-7 minutes. You want the onions to become translucent and tender, but not browned. If you see the edges of the onions browning too quickly, lower the heat.

Whisk the Flour Slurry into the Boiling Stock

While the stock heats, combine the milk and flour. Shake it vigorously for ~30-45 seconds until absolutely no lumps remain.

The easiest way to do this is in a large shaker bottle (like a BlenderBottle) or a mason jar with a tight lid.

If you don’t have a shaker, whisk the flour into the milk in a bowl, but you have to be aggressive; any lumps here will end up as doughy gummy balls in your soup.

Once the stock is simmering, pour the milk mixture into the pot while whisking the stock continuously. Keep whisking for ~2-3 minutes. The mixture will thicken significantly, resembling a loose gravy or pudding.

Melt the Cheese Off the Heat

Turn off the burner. Stir in the shredded cheddar cheese until it is completely melted and incorporated.

Let the soup sit off the heat for ~10 minutes before serving. This cooling period allows the texture to set up slightly and prevents you from burning your mouth on the thickened, heat-retentive liquid. Serve with tortilla chips, avocado, or extra cheese.

Heat oil in Dutch oven and sauté bell peppers and onions until softened, about 8 minutes.
Add chicken stock and spices, bring to gentle simmer.
Whisk milk and flour together until completely smooth.
Pour flour mixture into simmering stock, whisking continuously for 2-3 minutes until thickened.
Reduce heat, add salsa, water, corn, beans, and chicken.
Cover and cook on low for 20 minutes.
Remove from heat, stir in cheese until melted.
Let sit 10 minutes before serving.

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