Step 1

Heat the oil in a pot over medium heat. Add the onions, poblano and bell pepper and saute until soft, but not brown. Add the garlic, cumin, coriander, and salt and saute for 30 seconds.

Step 2

Stir so that the flour coats the veggies, then pour in the broth, stirring constantly (this will prevent the flour from clumping). Add the beans, corn, and chilies. Simmer for 10 minutes.

Step 3

Reduce the heat, then stir in the milk.

Step 4

Serve with a squeeze of lime and top with avocado, tortilla chips, cilantro, and cheese.