In a large Dutch oven or stockpot over medium-high heat, melt the butter or ghee (or warm the avocado oil, if using). Add the diced onion, sliced celery, thinly sliced carrot, chopped garlic, and diced red bell pepper. Sauté for approximately 5–6 minutes, or until the vegetables are tender.

Incorporate the ground cumin, chili powder, and dried oregano. Stir in the diced fire-roasted tomatoes, tomato paste, and chicken broth. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes, until all the vegetables are thoroughly softened.

Take the pot off the heat and blend the soup using an immersion blender until the consistency is smooth and creamy. Return the pot to medium heat, and stir in the red kidney beans, black beans, sweet corn, and shredded chicken. Allow the soup to cook for a few more minutes, just until everything is heated through.

Ladle into serving bowls and top each portion with a sprinkle of the shredded cheese blend or your preferred garnishes. Serve hot.