Step 1

Make the corn chips (optional Dad Add): Preheat oven to 400˚F. Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine spices.Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly. Remove and let cool. Strips will get crispy as they cool.

Step 2

Make the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften.Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for a 3-4 minutes .Add shredded chicken and chicken stock and bring chili to a low simmer.

Step 3

Simmer the soup: Turn heat down to low and simmer for five minutes.

Step 4

Blend the beans: In a blender or food processor, add drained and rinsed cannellini beans, water, and cilantro. Blend until the mixture has become a green paste. Add to the chili and stir until the soup has thickened slightly.

Step 5

Adjust seasonings, then serve with toppings: Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove.