Ingredients
Scale
- 1 tablespoon butter or ghee (avocado oil also 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 teaspoon 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
Instructions
- Melt butter or ghee in a large stockpot over medium-high heat.
- Add onion, celery, carrot, red bell pepper, and garlic. Cook for 5–6 minutes until softened.
- Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then lower heat and simmer for 10–15 minutes until vegetables are very tender.
- Remove from heat and blend the soup using a hand blender until smooth and creamy.
- Return soup to medium heat and add kidney beans, black beans, corn, and shredded chicken.
- Stir to combine and simmer for a couple of minutes until heated through.
- Serve in bowls and top with shredded cheese or your favorite toppings.
Notes
- Serving size: 1.5 cups.
- Corn can be fresh, frozen, or canned.
- Use avocado oil, olive oil, or vegetable oil if not using butter or ghee.
- Substitute shredded turkey, ground chicken, or ground turkey if desired.
- Store leftovers in the refrigerator for 5–7 days or freeze for up to 3–4 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican