Chicken and Black Bean Chili

The weather has taken a little turn this week and is starting to feel a little "fall-ish." It makes me want SOUP. I'm posting a few of my favorites.

Chicken and Black Bean Chili
from Cheryl

3 cans black beans, drained
1 (4 0z.) can mild green chiles
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red peppper
2/3 cup chopped leeks (white part only)
2 cloves garlic, minced
2 tsp oregano
1 stick (1/2 cup) butter
1/4 cup flour
4 cups shredded chicken or turkey
5 cups chicken broth
2 1/2 cups thawed frozen corn
2 T chili powder
1 T ground cumin
1/2 tsp salt
1/4 cup brown sugar

In a stock pot, saute chiles, onion, celery, peppers, leeks, garlic, and oregano in the butter over moderate heat until soft. Whisk flour into butter and veggies and cook for 1 to 2 minutes. Whisk in chicken broth and heat until slightly thickened. Puree half of the corn in the blender (hold out about a cup of the chicken broth and put it with the corn- it will go easier). Add blended corn, remaining corn, meat, beans, and spices, heat throughly. Serve garnished with tortilla chips and sour cream.