Step 1

Prep: Start by preparing the veggies for this soup. Dice the onion into fine pieces. Then, chop the red bell pepper into small cubes and if you are using fresh garlic, mince that as well.

Step 2

Also, wash and rinse the cans of beans and corn, set aside. Make sure you have the chicken ready too, have it shredded, measured and ready for use.

Step 3

Assemble the soup: In a large soup pot over low heat, add your butter and sauté the onion, red bell pepper and minced garlic until the onions are translucent. Next, add in the tomatoes with green chiles and stir. Then, add the salt, chili powder, cumin, paprika, cayenne pepper and sugar and stir to combine. After that, add the chicken broth and stir.

Step 4

Now add in only 1 can of the navy beans, the black beans, the corn and the shredded chicken and mix everything together. Turn up the heat to medium and bring the soup to a boil, reduce heat and let simmer for 30 minutes, stirring occasionally. Next, in a medium bowl place the reserved 1 can of navy beans. Using a fork or spoon, mash the beans up until they get a little mushy and thick. Then transfer the mashed beans to the soup pot and stir.

Step 5

In a small bowl combine the sour cream and a few spoonful's of the soup broth, whisk the sour cream with the soup broth until smooth and then add to the soup and stir. Finally, add in the heavy whipping cream and stir well to combine. Before serving, squeeze in the lime juice into the pot of soup and stir well. When ready to serve, top each single bowl of soup with any toppings or garnish (cilantro, tortilla strips, sliced jalapenos, cheese, etc) and enjoy!