We love taco Tuesday, but we also love One-Pot Wednesdays when it’s Chicken Enchilada Soup!! This is a must try, and get creative with your toppings!!

Ingredients:

1 Tbsp avocado oil

1 medium onion, diced

2 celery stalks, diced

1 medium carrot, diced

1 large red bell pepper, diced

2 garlic cloves, minced

1 Tbsp chili powder

1 tsp dried oregano

1 1/2 tsp ground cumin

Salt and pepper

15 oz can fire-roasted tomatoes

1/4 cup tomato paste

4 cups HALE Bone Broth

14 1/2 oz can white beans or cannellini beans

14 1/2 oz can of red kidney beans

1 cup sweet corn, fresh or frozen

2 cups pre-cooked shredded chicken (rotisserie chicken)

Garnish with cilantro, avocado, Mexican cheese, and tortilla chips.

Instructions:

In a large stockpot, heat the avocado oil over medium-high heat.

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

Stir in seasonings, diced tomatoes, tomato paste, and Hale Bone 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.

Pour into bowls and add your favorite toppings.