Mexican Bean Soup

I look forward to cooler days when a simmering pot warming the room is a blessing not a hot, summer day thing to dread. Soups always top the list for a brisk evening when you want something warm and warming. Mexican Bean Soup Vegetable oil (I prefer olive oil, myself) 1 large onion, chopped 6 peeled cloves of garlic, smashed and chopped 1/4 cup flour 1 packet your favorite taco seasoning mix 2 cups milk 1 1/2 cups of chicken broth 2 cups frozen corn, defrosted (You can use fresh corn if available) 1 1/2 cups canned white beans (usually come in 15 ounce cans), drained and rinsed 1 1/2 cups black beans, drained and rinsed 1/2 cup canned diced chilies (hot or mild, your choice!) 1/2 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 cup cilantro Heat a bit of oil in a large pan and cook the onion and garlic until tender. Stir in the flour, seasoning mix, and gradually add in the milk until blended. Add everything else except the cilantro. Bring to a boil, stirring constantly. Reduce to a simmer and cook until thickened. Add the cilantro and serve. Ideas . . . Some grated cheddar or favorite Mexican cheese on each serving is good. A bowl of heated tortilla chips is fun for dipping and eating. Hot, fresh flour tortillas go great with this. A cool, crisp salad on the side completes the meal.