Cafe Zupas Chicken Enchilada Chili

2 cups grilled chicken strips, cubed
3 roma tomatoes, diced
1 can 4 ounce diced green chilis
Olive oil
1 can 10 ounce can mild green chili enchilada sauce
1 can 10 ounce can mild red chili enchilada sauce
1 can can black beans
1 can corn
2 T chili powder
1 t cumin
2 T flour
2 T butter (can use non dairy vegan butter for dairy free)
1 can 15 ounce coconut milk (or evaporated milk)
1 cup shredded cheddar cheese
1 cup chicken broth

In a large pot, put cubed chicken, tomatoes, diced green chilis with about two tablespoons of olive oil.
Saute for a few minutes.
Add cans of enchilada sauce, black beans, corn, chili powder, and cumin to the pot. Put heat to medium and cover. Stir occasionally over the next 10 minutes.
In the mean time, place the butter into a sauce pan. Melt and then slowly add flour and whisk until lumpish.
Slowly add coconut milk in and mix until smooth.
Add milk to the large pot and stir.
Also add the cheddar cheese and stir until melted.
Add up to one cup of chicken broth until you reach desired thickness.