Soak beans in hot water for at least 2 hours or soak in cool water overnight. Place in a stock pot with 8 cups of water. Bring to a boil. Reduce heat to a simmer and cook beans until cooked through. Drain beans and set aside.
1 pound dried navy beans
Set 1 cup of beans aside. When cool, mash the beans with a fork.
Crispy Tortilla Strips
Stack tortillas together on a cutting board. Cut through all tortillas creating thin strips.
10 corn tortillas
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.
Chili
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.
1 medium onion, 2 Tablespoons olive oil, 2 cloves garlic
Stir in chopped roasted chili peppers.
2 poblano peppers, 1 jalapeno pepper
Add chicken broth, cumin, oregano, and salt. Bring to a boil.
6 cups chicken broth, 1 teaspoon ground cumin, ½ teaspoon oregano, 1 teaspoon salt
Add cooked beans, mashed beans, chicken, corn and cream cheese. Simmer for 10 minutes over medium heat.
4 cups cooked chicken, 1 cup frozen corn, 8 oz cream cheese
Add milk and bring soup back to a simmer.
1 cup whole milk
Serve with sour cream, chopped tomatoes, avocado, fresh cilantro and crispy tortilla strips.
Notes
Adjust salt as needed. Variations on white chili
Use navy beans or great northern beans. Any white bean will work.