Creamy Chicken Enchilada Soup

Ingredients:

• 1 tablespoon Butter (or Ghee, avocado oil works)
• 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 teaspoons Ground Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Dried Oregano
• 15 ounces Diced Fire-Roasted Tomatoes (1 can)
• ¼ Cup Tomato Paste
• 4 Cups Low-Sodium Chicken Broth
• 14.5 ounces Red Kidney Beans (drained and rinsed)
• 14.5 ounces Black Beans (drained and rinsed)
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend (for garnish)
• Salt and pepper, to taste

Instructions:

1. In a large stockpot, melt the butter over medium-high heat. Add the onion, celery, carrot, red bell pepper, and garlic, and cook until softened (about 5-6 minutes).
2. Stir in the cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until the vegetables are tender.
3. Using a hand blender, blend the soup until smooth and creamy. Return to medium heat.
4. Add the beans, corn, and shredded chicken. Stir to combine and bring to a boil for a couple of minutes to heat through.
5. Serve in bowls and top with shredded cheese or your favorite toppings. Enjoy!

Notes:

• You can use fresh, frozen, or canned corn, and swap in avocado, olive, or vegetable oil.
• For protein, try using shredded turkey, ground chicken, or ground turkey.
• Leftovers can be stored in the fridge for 5-7 days or frozen for up to 3-4 months.

Nutrition (per serving):

• Calories: 450
• Carbs: 52g
• Protein: 34g
• Fat: 13g
• Fiber: 15g