Name: Creamy Chicken Enchilada Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tbsp avocado oil; 1 medium onion (diced); 2 celery stalks (sliced); 1 medium carrot (thinly sliced); 1 red bell pepper (diced); 2-3 garlic cloves (chopped); 1 ½ tsp ground cumin; 1 tbsp chili powder; 1 tsp oregano; 1 15 oz. can diced fire-roasted tomatoes; ¼ cup tomato paste; 4 cups chicken broth; 1 14.5 oz. can red kidney beans, drain and rinsed; 1 14.5 oz. can black beans (drain and rinsed); 1 cup fresh or frozen sweet corn; 2 cups cooked, shredded chicken (aka. Rotisserie chicken); 1 cup Mexican shredded cheese blend (optional); salt and black pepper, to taste (to your taste)

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Heat avocado oil in a large stockpot over medium-high heat.
1 tbsp avocado oil
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Add in onion, celery, carrots, bell pepper, and garlic. Cook until all ingredients soften or about 5-6 minutes.
1 medium onion, 2 celery stalks, 1 medium carrot, 1 red bell pepper, 2-3 garlic cloves
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Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
1 ½ tsp ground cumin, 1 tbsp chili powder, 1 tsp oregano, ¼ cup tomato paste, 4 cups chicken broth, salt and black pepper, to taste, 1 15 oz. can diced fire-roasted tomatoes
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Remove from heat and using a hand blender or blender, blend the soup until smooth and creamy.
1 14.5 oz. can red kidney beans, drain and rinsed, 1 14.5 oz. can black beans, 1 cup fresh or frozen sweet corn, 2 cups cooked, shredded chicken
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Place the soup back over medium heat in the pot or a slow cooker and add in beans, corn and shredded cooked chicken.
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Stir to combine and boil for a couple of minutes, just to heat it all up. Pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!
1 cup Mexican shredded cheese blend

Creamy Chicken Enchilada Soup