Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Ingredients: 1 Tbsp Butter or Ghee (or avocado oil); 1 Medium Onion (diced); 2 Celery Stalks (sliced); 1 Medium Carrot (thinly sliced); 1 Large Red Bell Pepper (diced); 2-3 Garlic Cloves (chopped); 1½ Tsp Ground Cumin; 1 Tbsp Chili Powder; 1 Tsp Dried Oregano; 15 oz Diced fire-roasted Tomatoes (1 can); ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; 14.5 oz Red Kidney Beans (rinsed, 1 can); 14.5 oz Black Beans (rinsed, 1 can); 1 Cup Fresh or Frozen Sweet Corn; 2 Cups Shredded Cooked Chicken; 1 Cup Mexican Shredded Cheese Blend (for garnishing); Salt and pepper, to your taste

"Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients...."

INGREDIENTS

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1 Tbsp Butter or Ghee (or avocado oil)

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1 Medium Onion (diced)

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2 Celery Stalks (sliced)

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1 Medium Carrot (thinly sliced)

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1 Large Red Bell Pepper (diced)

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2-3 Garlic Cloves (chopped)

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1½ Tsp Ground Cumin

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1 Tbsp Chili Powder

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1 Tsp Dried Oregano

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15 oz Diced fire-roasted Tomatoes (1 can)

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¼ Cup Tomato Paste

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4 Cups Low Sodium Chicken Broth

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14.5 oz Red Kidney Beans (rinsed, 1 can)

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14.5 oz Black Beans (rinsed, 1 can)

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1 Cup Fresh or Frozen Sweet Corn

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2 Cups Shredded Cooked Chicken

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1 Cup Mexican Shredded Cheese Blend (for garnishing)

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Salt and pepper, to your taste

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