In a large Dutch oven or heavy bottomed pot, warm the oil over medium/low heat. Add the bell pepper and saute for three minutes. Add the onion and saute while stirring occasionally for another seven minutes until tender. If it starts to brown, reduce the heat.

Add the chicken stock along with all the seasonings. Increase heat and bring to a simmer. In either a plastic water bottle or a small bowl, combine the flour and the milk. If using a water bottle, shake to combine. If using a small bowl whisk the milk and flour together. Either way, make sure no lumps exist. Once simmering, add in the milk and flour mixture. Whisk continuously until the mixture thickens.

Reduce heat, add the salsa, water, and whisk in to combine. Mix in the corn, beans, and chicken. Top with lid and cook for twenty minutes. Reduce heat and mix in the cheese. Once the cheese melts, stir, and let cool slightly before serving.

Top with more cheese, tortilla chips, avocado, cilantro, and maybe some hot sauce if that’s your jam.