INGREDIENTS

• ▢2 tablespoons butter

• ▢1 white onion, diced

• ▢1 red bell pepper, diced

• ▢1 tablespoon garlic, minced

• ▢2 teaspoons salt

• ▢2 teaspoons chili powder

• ▢2 teaspoons ground cumin

• ▢1 teaspoon paprika

• ▢1/8 teaspoon cayenne pepper

• ▢1/2 teaspoon sugar

• ▢10 ounces canned tomatoes with green chiles, (I use Rotel)

• ▢6 cups chicken broth

• ▢30 ounces canned navy beans, drained, rinsed and divided

• ▢15 ounces canned black beans, drained and rinsed

• ▢15 ounces canned yellow corn, drained and rinsed

• ▢4 cups shredded cooked chicken

• ▢1/2 cup heavy cream

• ▢1/4 cup sour cream

• ▢2 tablespoons lime juice, (roughly 1 lime)

Optional Garnishes

• ▢chopped cilantro or flat leaf parsley

• ▢tortilla strips

• ▢jalapeno slices

• ▢lime wedges

INSTRUCTIONS

• In a large soup pot over medium-low heat, melt butter. Add onion and bell pepper and cook just until translucent, about 5 minutes. Add garlic and saute for 1 minute.

• To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.

• Add in half of the navy beans and all of the black beans corn and cooked chicken. Stir to combine.

• Turn heat to medium-high and let soup come to a bubble, then reduce heat to medium and allow soup to simmer, uncovered, for 30 minutes.

• Add the reserved can of navy beans to a medium-sized mixing bowl. Using a fork or spoon, mash the beans until they are a bit mushy and thick. Add the mashed beans to the pot of soup, and stir to combine.

• To a small bowl, add sour cream and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.

• Add in heavy whipping cream and lime juice, and stir to combine.

• Ladle soup into serving bowls. If desired, top with tortilla strips, cilantro, and jalapeno slices. Serve with lemon wedges and enjoy!