For those of you that missed it...

White Chicken Chili

5 Tbls. olive oil
1 cup onion, diced
2 tsps. garlic cloves, minced
1 tsp. chili pepper flakes (optional)
1 cup frozen corn, rinsed
¼ cup flour; plus 1 Tbls.
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k

½ lb. dried navy beans, cooked in chicken stock until tender or (if you must) 2 cans white beans, rinsed well
3 cups chicken stock (I suggest the Minor's base here)
4 boneless skinless chicken breast halves, poached & shredded
1 can (4 oz.) diced green chilies, undrained
¼ cup cilantro
shredded jack or queso cheese
sour cream

Heat oil in a large pot over medium-high heat add onions and cook until tender; add the garlic at the end so it does not burn. Stir in chili pepper flakes, flour, chili powder, cumin and oregano and let cook a minute. Stir in the milk and let thicken.
Add remaining ingredients except cilantro (corn,beans, chicken stock, chicken and chilies); stir to combine;simmer 20 minutes. Before serving stir in chopped cilantro.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream.
Serves 8.