Step 1

Heat oil in a large Dutch oven or soup pot over medium. Add onion and bell pepper; cook 6 minutes, until softened. Add garlic, cumin, chili powder, salt, and pepper; cook 2 minutes, until aromatic.

Step 2

Sprinkle flour over onion mixture and stir to combine; cook 2 full minutes, until the raw flour taste is eliminated. Whisk in broth and milk, then use a wooden spoon to stir soup and release any browned bits on the bottom of the pot.Add green chiles, white beans, and corn; increase heat to medium-high. Once soup reaches a gentle boil, reduce heat and gently simmer for 15 minutes, uncovered, until slightly thickened.

Step 3

Place yogurt in a bowl and add 1/2 cup of hot soup; mix to combine. Pour yogurt mixture back into soup (this is called tempering, which helps stabilize the yogurt before it's introduced to a pot of hot liquid). Give the soup a final stir, and ladle into bowls to serve.I like to stir an extra dollop of yogurt or sour cream into each serving for extra creaminess. Finish with garnishes of choice.