Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
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.
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.
Stir to combine and boil for a couple of minutes, just to heat it all up.
Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!
Fresh, frozen, or canned corn
Oil- avocado, olive oil, or vegetable oil
Try Shredded turkey, ground chicken or ground turkey
Storage:Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.