Santa Fe Chicken And White Bean Soup - cooking recipe

Ingredients

2 1/2 cups great northern beans, soaked in water to cover overnight
11 cups lightly salted chicken broth, divided
1 tablespoon dried oregano
1 tablespoon dried parsley
4 -5 teaspoons salt
4 teaspoons ground cumin
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon white pepper
1 pinch cayenne pepper
1 pinch dried red pepper flakes
6 tablespoons butter
3 tablespoons olive oil
4 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
1 1/2 tablespoons minced garlic, divided
2 -3 tablespoons flour
1 lb chopped boneless skinless chicken breast
1 (7 ounce) can diced green chilies
for garnish
shredded havarti cheese
sour cream
chopped cilantro

Preparation

Drain soaked beans. Combine in large soup pot with 8 cups chicken broth. Bring to boil; cover and simmer 1-1/2 to 2 hours or until tender.
Combine oregano, parsley, 4 tsp salt, cumin, garlic powder, onion powder, paprika, chili powder, pepper, cayenne, and red pepper flakes in bowl. Set aside.
In large saucepan, heat butter and oil; add onion, bell pepper, celery, 1/2 Tblsp garlic and a third of the reserved seasoning mix. Saute over medium heat about 5 minutes. Add another 1/2 Tblsp garlic and another third of the seasoning mix. Continue sauteing until celery is tender. Add remaining 1/2 Tblsp garlic, seasoning mix and 2 to 3 Tblsp flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cooking til thickened.
Add cooked beans and their broth, chicken and green chilies; heat til chicken is just cooked done, about 5-6 minutes.
Serve in bowls with garnishes.