Step 1

Add the oil to a large dutch oven pot over medium heat.

Step 2

Once the oil is warm, add the onion, bell pepper and celery. Cook, stirring occasionally, for 5-7 minutes until softened.

Step 3

Add the garlic, green chilis, and spices. Stir constantly while cooking for 2 minutes more.

Step 4

Add 1 can of navy beans, black beans, corn, chicken broth and chicken to the pot. Bring to a simmer. Reduce the heat to medium low, cover and cook for about 25 minutes. Stir occasionally, but not too often or your beans will break.

Step 5

While the soup is cooking, add the second can of navy beans to a small bowl. Use a fork to mash the beans into a paste.

Step 6

Remove the lid from the pot. Add the bean paste to the soup. Stir it well to dissolve the paste. Allow it to cook uncovered for about 5 minutes to thicken the soup.

Step 7

Remove ½ cup of the liquid and add it to a bowl with the sour cream. Whisk them together to temper the sour cream.

Step 8

Remove from heat. Add the tempered sour cream, heavy cream and lemon juice. Stir well and serve.

Step 9

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.

Step 10

Cut the corn tortillas into strips about ¼ inch wide.

Step 11

Place the strips into a bowl and drizzle them with a little olive oil. Stir them around and sprikle with some salt.

Step 12

Spread the strips in a single layer on the baking sheet.

Step 13

Bake for 10 minutes, stirring once.

Step 14

Remove from the oven and taste test - add more salt to taste if needed.