Let’s GO White Bean, Chicken, and Vegetable Soup

Directions

1. In a large soup pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Dice 2 yellow onions and add to the hot oil. Throw in a pinch of kosher salt and cook for 4-5 minutes, stirring occasionally, until the onions are translucent and beginning to brown. 

2. Stir in one 4-ounce can of diced mild green chiles and cook for 2 minutes. Mince 4 cloves of garlic. Add in the minced garlic, 2 tablespoons of ground cumin, 1 tablespoon of dried oregano, 1 teaspoon of paprika, ¼ teaspoon of crushed red pepper flakes, and 1 teaspoon of kosher salt to the pot. Cook for 1-2 minutes, until fragrant.

3. Meanwhile, thoroughly wash 4 carrots and 1 pound of red potatoes under cool, running, drinkable water. Chop the carrots into rounds and quarter the potatoes. Stir in the carrots and potatoes, making sure to coat them in the spices, cook for about 1-2 minutes. 

4. Pour in 6 cups of chicken broth and bring to a boil. Lower the heat and gently simmer for about 15-20 minutes. Leave the pot partially covered and stir occasionally until the potatoes and carrots are tender.

5. Drain and rinse two 15-ounce cans of navy beans. Add the beans and 3½ pounds of shredded cooked chicken to the soup and cook for 5 minutes, just enough time for the beans and the chicken to warm up. Add additional kosher salt to taste and thin with more broth or water if needed. 

6. Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. While cooling, thoroughly wash a small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop the parsley and set aside.

7. To serve, reheat the soup if needed and garnish with the parsley, freshly grated Parmigiano-Reggiano, and a dollop of pasteurized plain whole milk Greek yogurt. Eat up, Mama!

8. Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.