Step 1

Heat olive oil over medium in a large stock pot.

Step 2

Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.

Step 3

Add garlic and cumin and saute for another 30 seconds.

Step 4

Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.

Step 5

Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.

Step 6

Stir in warm milk and let simmer for another 2 minutes.

Step 7

Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.