Cozy Creamy Chicken Enchilada Soup Recipe for Soul-Warming Joy - Beard and Bonnet

Ingredients

• 2 cups shredded cooked chicken
• 4 cups (960 ml) low sodium chicken broth
• 14.5 oz (415 g) diced fire-roasted tomatoes
• 14.5 oz (415 g) red kidney beans, drained and rinsed
• 14.5 oz (415 g) black beans, drained and rinsed
• 1 cup fresh or frozen sweet corn
• 1 large red bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, sliced
• 1 medium carrot, thinly sliced
• 2-3 garlic cloves, chopped
• ¼ cup tomato paste
• 1 tbsp butter or ghee (or avocado oil)
• 1.5 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 cup Mexican shredded cheese blend
• salt and pepper, to taste