In a large soup pot over low, add your butter and saute your onion, red bell pepper and garlic just until translucent.

Add in your tomatoes with green chiles.

Next add in your salt, chili powder, cumin, paprika, cayenne and sugar.

Stir to combine.

Next add in your chicken broth and stir.

Add in 1 can of navy beans, the black beans, the corn and the chicken.

Stir everything together.

Bring up heat to medium and let soup come to a bubble.

Let simmer 30 minutes.

In a medium bowl place the reserved can of navy beans.

Using a fork or spoon mash the beans up until they get a little mushy and thick.

Add the mashed beans to the pot and stir

In a small bowl add your sour cream and a few spoonfuls of the hot soup broth.

Whisk the sour cream with the soup broth until smooth.

Add to the soup and stir.

Finally add in your heavy whipping cream and stir to combine.

Squeeze in your lime juice.

Top with tortilla strips and cilantro.

Serve!