Ingredients
Scale
- 1 tablespoon Butter or Ghee
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2–3 Garlic Cloves (chopped)
- 15 ounces Diced Fire-Roasted Tomatoes
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans
- 14.5 ounces Black Beans
- 1 Cup Sweet Corn
- 2 Cups Shredded Cooked Chicken
- Ground Cumin
- Chili Powder
- Dried Oregano
Instructions
- Melt the butter or ghee in a large stockpot over medium-high heat.
- Sauté the diced onion, celery, carrot, red bell pepper, and garlic until softened (about 5-6 minutes).
- Stir in cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender; return to medium heat.
- Add kidney beans, black beans, sweet corn, and shredded chicken to the blended mixture; stir well.
- Allow to simmer for a couple of minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 65mg