INGREDIENTS
1 Tbsp
avocado oil
1
onion
2
celery stalks
1
carrot
1
red bell pepper
2
garlic cloves
1 1/2 Tsps
ground cumin
1 Tbsp
chili powder
1 Tsp
oregano
15 ozs
fire-roasted tomatoes
1/4 Cup
tomato paste
4 cups
low sodium chicken broth
14 1/2 ozs
red kidney beans
14 1/2 ozs
black beans
1 cup
sweet corn
2 cups
shredded chicken
1 cup
shredded mexican cheese blend
1 serving
salt and pepper