Green Chicken Chili

Preheat oven to 400F. Place tortilla chips onto a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss to coat. Bake for 15 minutes stirring once half way through. Remove and let cool.

In a large pot heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Saute 5 minutes until vegetables are tender.

Add roasted green Chile's to the pot along with cumin, paprika, salt, and pepper. Mix and cook 3-4 minutes.

Add shredded chicken and chicken stock. Bring to a low simmer for 5 minutes.

In a blender or food processor and drained and rinsed beans, water and cilantro. Blend until the mixture becomes a paste. Add to the chili and stir until has slightly thickened.

Add lime juice and garnish with cilantro and hot sauce if desired. Top with crispy tortilla strips.