Melt 1 tablespoon Butter or Ghee in a large stockpot over medium-high heat.

Add 1 Medium Onion, 2 Celery Stalks, 1 Medium Carrot, 1 Large Red Bell Pepper, and 2-3 Garlic Cloves, and cook until softens, about 5-6 minutes.

Stir in 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ 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 14.5 ounces Red Kidney Beans, 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 to heat.

Pour into bowls and top with shredded cheese and your favorite toppings. Enjoy!