Ingredients
1 Tbsp Ghee or Butter or avocado oil
2 Celery Stalks sliced
1 Medium Onion diced
Salt and pepper, to your taste
1 Medium Carrot thinly sliced
1 Large Red Bell Pepper diced
2-3 Garlic Cloves chopped
1½ Tsp Ground Cumin
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 Black Beans rinsed, 1 can
1 cup Fresh or Frozen Sweet Corn
2 Cups Shredded Cooked Chicken
14.5 oz Red Kidney Beans rinsed, 1 can
1 Cup Mexican Shredded Cheese Blend
Instructions :
Melt ghee or butter (add avocado oil is using) in a large stockpot over medium-high heat.
Add, celery, onion, carrots, bell pepper, garlic, and cook until softens, about 5-6 minutes.
Beat in diced tomatoes, seasonings, tomato paste, and chicken broth and bring to a boil. Reduce the heat and simmer for about 10-15 minutes, or until veggies are very tender.
Eliminate from heat and using a hand blender, mix the soup until smooth and creamy. Put the soup back over medium heat and add in beans, corn, and shredded cooked chicken.
Mix to blend and boil for a couple of minutes, just to warm it all up.
Then pour into dishes and top with your favorite toppings. Enjoy!
[…] CREAMY CHICKEN ENCHILADA SOUP […]