Creamy Chicken Enchilada Soup

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Heat avocado oil in a large, deep pan over medium-high heat.
1 tbsp avocado oil
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Add in onion, celery, bell pepper, and garlic. Cook until all ingredients soften or about 5-6 minutes.
1 medium onion, 2 celery stalks, 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 to low 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 ingredients until they are smooth and creamy.
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Return the soup ingredients back into your pan and continue to cook on medium heat. Or, if using a slow cooker, add in the soup ingredients and set the slow cooker to low. Add in the beans, corn and shredded cooked chicken.
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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If using a pot, stir to combine the ingredients and boil for a couple of minutes, just to heat it all up. If using a slow cooker, set to warm and heat until ready to serve. If using cheese, add it to the soup and blend. When ready, pour soup into bowls and top with shredded cheese or your favorite toppings. Enjoy!
1 cup Mexican shredded cheese blend