Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.

Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.

Stir in seasonings (1.5 teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, 0.25 Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth). Season with Salt and pepper, to taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.

Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.

Stir to combine and boil for a couple of minutes, just to heat it all.

Then, pour into bowls and top with shredded cheese (1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!