1-Getting started: Getting started with this shredded chicken soup is straightforward and fun, especially if you’re used to outdoor grilling. Begin by gathering all your ingredients to make the process smooth and efficient. According to health experts, using fresh ingredients like these can help in creating a nutrient-dense meal that’s both tasty and beneficial.

2-Melt the butter, ghee, or oil: Melt the butter, ghee, or oil in a large stockpot over medium-high heat. Add the onion, celery, carrot, red bell pepper, and garlic, cooking until softened, which takes about 5-6 minutes to build a flavorful base. Then, stir in the cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth; season with salt and pepper before bringing it to a boil.

3-Reduce the heat and let it simmer: Reduce the heat and let it simmer for 10-15 minutes until the vegetables soften fully. For a creamier texture, blend the soup with a hand blender if you like, though you can skip this for a chunkier version. Finally, return it to medium heat and add the beans, corn, and shredded chicken; cook for a few minutes until everything is heated through, then serve hot with shredded cheese and optional toppings like chopped avocado or lime wedges.