Ingredients

1 tablespoon Butter or 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 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 (1 can)

14.5 ounces Black Beans, drained and rinsed (1 can)

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

Optional Toppings: Chopped avocado, sliced jalapeños, fresh cilantro, green onions, lime wedges, crushed tortilla chips, sour cream, extra cheese

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Instructions

1. Sauté the Vegetables

Melt butter or heat oil in a large stockpot over medium-high heat. Add onion, celery, carrot, red bell pepper, and garlic. Cook for 5–6 minutes until vegetables soften and become aromatic.

2. Add Seasonings and Tomatoes

Stir in cumin, chili powder, oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes until vegetables are tender.

3. Blend for Creaminess (Optional)

Use a hand blender to puree the soup for a smooth, creamy texture. This step is optional but recommended for a silky consistency.

4. Add Beans, Corn, and Chicken

Return the soup to medium heat. Stir in kidney beans, black beans, corn, and shredded chicken. Heat for 2–3 minutes until everything is warmed through.

5. Serve

Ladle the soup into bowls and top with shredded cheese and your favorite optional toppings. Serve immediately.

Prep Time: 10 min
Cook Time: 25 min