INGREDIENTS
3 cups
russet potatoes
1 tbsp
olive oil
1/2 medium
onion
1 clove
garlic
1/4 tsp
ground cumin
1/8 tsp
chipotle chili powder
6 cups
vegetable broth
14 1/2 oz
black beans
15 oz
corn
4 oz
green chiles
2 tbsp
butter
2 tbsp
flour
12 oz
evaporated milk
1 cup
jack cheese
1/4 tsp
kosher salt
2 tbsp
fresh cilantro