Chicken Enchilada Soup

Ingredients:

1 Tbsp butter, 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
1 can (15 oz) diced fire-roasted tomatoes
¼ cup tomato paste
4 cups low sodium chicken broth
1 can (14.5 oz) red kidney beans, drained and rinsed
1 can (14.5 oz) black beans, drained and rinsed
1 cup fresh or frozen sweet corn
2 cups shredded cooked chicken
Salt and pepper, to taste
1 cup Mexican shredded cheese blend, for garnish
Instructions:

In a large stockpot, melt the butter or ghee over medium-high heat (add avocado oil if using instead).
Add the diced onion, celery, carrot, bell pepper, and garlic to the pot. Sauté until the vegetables are softened, about 5-6 minutes.
Stir in the ground cumin, chili powder, and dried oregano, mixing well.
Add the diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then lower the heat and simmer for 10-15 minutes, or until the vegetables are very tender.
Remove from heat and use a hand blender to blend the soup until it reaches a smooth, creamy consistency.
Place the pot back over medium heat. Add in the kidney beans, black beans, corn, and shredded cooked chicken. Stir well to combine and let it cook for a couple more minutes, just until everything is heated through.
Ladle the soup into bowls and top with shredded cheese or your favorite toppings. Enjoy!