Ingredients
Equipment
Method
- Melt 1 tablespoon Butter or Ghee in a large stockpot over medium-high heat.
- Add 1 Medium Onion, 2 Celery Stalks, 1 Medium Carrot, 1 Large Red Bell Pepper, and 2-3 Garlic Cloves, and cook until softened, about 5-6 minutes.
- Stir in 1? teaspoon Ground Cumin, 1 tablespoon Chili Powder, 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ? Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper to taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Remove from heat and using a hand blender, blend the soup until smooth and creamy.
- Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans, 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken. Stir to combine and boil for a couple of minutes to heat all ingredients.
- Pour into bowls and top with 1 Cup Mexican Shredded Cheese Blend or your favorite toppings. Enjoy!
Nutrition
Notes
For added heat, consider mixing in diced jalape?os or swapping chicken with shredded pork for a different twist. Fresh herbs like cilantro can enhance the flavors beautifully.
