White beans, chicken and roasted chilies make a delicious Creamy Chili.
Soak beans in hot water for at least 2 hours or soak in cool water overnight. Place in a stock pot with 6 cups of water. Bring to a boil. Reduce heat to a simmer and cook beans until cooked through. Drain beans and set aside.
Stack tortillas together on a cutting board. Cut through all tortillas creating thin strips.
Spray a baking sheet with a cooking spray. Sprinkle tortillas strips on baking sheet. Bake in a 350 degree oven for 10-15 minutes until crispy. Check on strips halfway through cooking time and give a stir.
In a large soup pot, heat olive oil. Add chopped onions and cook for 3-4 minutes until softened. Add minced garlic and continue cooking.
Stir in chopped roasted chili peppers.
Add chicken broth, cumin, oregano, and salt. Bring to a boil.
A beans, chicken and corn and cream cheese. Simmer for 10 minutes over medium heat.
Add milk, sour cream. Bring soup back to a simmer.
Serve with chopped tomatoes, avocado, fresh cilantro and crispy tortilla strips.
May use two cans of white beans in place of the dried beans.
May use canned roasted chilies in place of the fresh chilies.