CHICKEN TORTILLA SOUP - COLD WEATHER MUST HAVE

INGREDIENTS:
- 2 TBSP Butter
- 1 Yellow or White Onion (diced)
- 1 Green Bell Pepper (diced)
- 2 Cloves Garlic (minced)
- 2 tsp Salt
- 2 tsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Paprika
- 1/8 tsp Cayenne Pepper
- 1 ½ tsp Sugar
- 1 can Tomatoes with Green Chiles 10 OZ (Rotel)
- 6 Cups Chicken Broth
- 2 cans Navy Beans 15 OZ (rinsed and drained) DIVIDED
- 1 can Black Beans 15OZ (rinsed and drained)
- 1 can yellow corn 15 OZ (rinsed and drained)
- 4 cups Shredded Chicken
- ½ cup Heavy Cream
- ¼ cup Sour Cream
- Juice of 1 Lime

GARNISHES:
- Cilantro
- Tortilla Strips
- Sliced Jalapenos
- Lime Wedges

INSTRUCIONS:
1. Heat a Large Soup Pot over low heat.
2. Melt the Butter and Sauté the Onion, Bell Pepper, and Garlic until translucent, which should take about 5 minutes.
3. Stir in the undrained can of Tomatoes with Green Chiles.
4. Add Salt, Chili Powder, Cumin, Paprika, Cayenne Pepper, and Sugar. Then add in the Chicken Broth and stir.
5. Drain and rinse the 2 cans of Navy Beans, 1 can of Black Beans, and the Canned Corn. **Set one can of navy beans aside for now.** Mix in the other can of Navy Beans, Black Beans, and Corn and stir.
6. Add in the Shredded Chicken and stir everything together.
7. Increase to med heat and bring the soup to a boil. Then reduce the heat to low and let the pot of soup simmer for 30 minutes.
8. Put the reserved can of navy beans in a bowl and mash them to make them thick and mushy. A fork or potato masher works great for this.
9. After the simmering time, add the pureed beans to the pot and stir.
10. Put the sour cream in a bowl and add some hot soup broth. Whisk to combine. Then add the mixture to the soup pot along with the cream and fresh lime juice.
11. Served garnished with Crispy Tortilla Strips and Cilantro. Add some Jalapeno Slices and Lime Wedges if you like.

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