Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 6 minutes until softened.

Stir in minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook for 2 minutes to bloom the spices.

Sprinkle in ¼ cup of flour and mix thoroughly. Cook for 2-3 minutes until the raw taste is cooked out.

Gradually whisk in 4 cups of vegetable broth and 1 cup of whole milk, scraping up any browned bits.

Fold in 2 cans of navy beans, chopped green chiles, and corn. Bring to a gentle boil.

Once boiling, reduce heat to low and simmer uncovered for about 15 minutes, stirring occasionally.

In a separate bowl, mix 1 cup of Greek yogurt with ½ cup of hot soup to temper. Whisk and stir back into the pot.

Ladle soup into bowls and garnish with cilantro, diced avocado, or tortilla chips as desired.