Begin by heating the olive oil in a 6-quart heavy-bottomed pot over medium-high heat until shimmering. Add the diced onion, celery, red bell pepper, and minced cilantro, sautéing until soft—about 5 minutes.

Stir in the minced garlic along with chili powder, cumin, salt, and cayenne pepper. Keep stirring constantly to release the fragrant aromas for about 1-2 minutes.

Add the tomato paste, mixing it thoroughly with the spices and aromatics. Cook until the color dulls slightly, which should take around 2 minutes.

Gradually pour in ¼ to ½ cup of chicken broth, scraping the brown bits off the bottom with a wooden spoon. This adds rich flavor.

Pour in the remaining chicken broth, green chilies, sugar, navy beans, black beans, corn, and shredded chicken. Stir well to combine all the ingredients thoroughly.

Create a slurry by whisking together 2 tablespoons of fine cornmeal with 3 tablespoons of warm water. Stir this mixture into the soup, ensuring it’s well incorporated.

Cover the pot, bring the soup to a boil, and then reduce the heat to medium-low. Allow it to simmer for 30 minutes, tasting and adjusting the seasonings during the last 15 minutes.

In a separate bowl, mix a bit of the hot broth into the sour cream to temper it, whisking until smooth. Remove the soup from heat and stir in the heavy cream, tempered sour cream, and lemon juice.

Ladle the hot soup into bowls and sprinkle with crunchy tortilla strips for a delightful contrast.