Creamy Chicken Enchilada Soup

Step 1

Melt butter or ghee (add avocado oil is using) in a large stockpot over medium-high heat.

Step 2

Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

Step 3

Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

Step 4

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 beans, corn and shredded cooked chicken.

Step 5

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

Step 6

Then pour into bowls and top with your favorite toppings. Enjoy!