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. ---------------------------------------------------------------------------
Nutrition
Ingredients
