Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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