Chicken Enchilada Soup

Melt butter in large pot over medium-high heat. Add onion, celery, carrots, bell pepper, garlic and cook for 5-6 minutes.Stir in seasonings, diced tomatoes, tomato paste, and chicken 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 immersion 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. Transfer into bowls and top with shredded cheese, chips and avocado!