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Heat olive oil over medium in a large stock pot.
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Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
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Add garlic and cumin and saute for another 30 seconds.
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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.
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Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
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Stir in warm milk and let simmer for another 2 minutes.
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Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.