Melt 1 tablespoon of Butter or Ghee in a large stockpot over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Sauté for about 5-6 minutes until softened and fragrant.

Stir in 1½ teaspoons of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of dried oregano. Add 15 ounces of fire-roasted diced tomatoes and ¼ cup of tomato paste. Pour in 4 cups of low sodium chicken broth and season with salt and pepper. Bring to a boil, then lower the heat and simmer for about 10-15 minutes until veggies are tender.

Remove the pot from heat. Blend the soup until smooth and creamy using an immersion blender or a regular blender.

Return the soup to medium heat. Add drained and rinsed red kidney beans and black beans, 1 cup of sweet corn, and 2 cups of shredded cooked chicken. Stir gently to combine and heat through for a couple more minutes.

Ladle the hot soup into bowls and top each serving with Mexican shredded cheese blend or other favorite toppings like avocado or cilantro.