Chicken Tortilla Soup

This soup is bursting with flavor!

Ingredients:

2 Tablespoons Olive Oil

1 Cup Yellow Onion diced

½ Cup green pepper diced

¼ Cup Celery diced

3 cloves Garlic minced

4 ounce Green Chilis

2 teaspoons Chili Powder

2 teaspoons Cumin

1 teaspoon Oregano

1 teaspoon Paprika

1 teaspoon Salt

½ teaspoon Garlic Powder

30 ounce Navy Beans drained & divided

15 ounce Black Beans drained

1 ½ Cup Frozen Corn

4 Cups Gluten Free Chicken Broth

4 Cups Cooked Shredded Chicken

½ Cup Sour Cream

½ Cup heavy cream

2 Tablespoons Lime Juice

Corn Tortillas Strips

Instructions:

1. Add the oil to a large dutch oven pot over medium heat. Once the oil is warm, add the onion, bell pepper and celery. Cook, stirring occasionally, for 5-7 minutes until softened.

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

3. 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.

4. 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.

5. 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.

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

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