Heat oil and add garlic, onion, bell pepper and saute.

Pour in milk, enchilada sauce, 2 cups of the chicken broth and bring to a boil.

Add julienne corn tortilla, lower to a simmer, stirring occasionally until completely dissolved.

Add cumin, and cayenne pepper and add uncooked chicken.

10 minutes later, add cooked beans, 2 remaining cups of chicken broth, corn, & Rotel.

Lastly incorporate cheese slowly until completely and evenly melted.

Serve and garnish with a teaspoon of sour cream, cilantro, and diced avocado.