Heat a soup pan to medium high heat and warm the olive oil. Add the diced onion and red peppers, cooking until tender, about 5 minutes.
Add the rotel, green chiles, corn, pinto beans. enchilada sauce and 1 1/2 cups of the milk. Stirring occasionally.
In a small sauce pan, over medium heat, melt the Earth Balance. When melted add the flour, whisking constantly until thick. Add the remaining 1/2 a cup of milk and 1/2 a cup of the chicken broth. Whisk constantly until the mixture thickens, about 4-6 minutes. Then add it to the soup and give the soup a good stir.
Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.
Top with desired garnishes and serve! Enjoy!
|This is my bowl after I stirred in the garnishes!|