White Bean Soup (My Tweaked Version)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a skillet, heat olive oil over medium heat. Add the onion and jalapeno. Cook until softened, about 5 minutes.

Step 2

Add the veggies to a large pot, followed by all the seasonings (garlic powder, paprika, cayenne, salt, pepper [optional: oregano, cumin]). Reduce heat to medium and let simmer. (use a pot with a built-in strainer, so that when you divide the soup into storage containers, you can evenly distribute both the fixings and the broth into each)

Step 3

Add the beans, potatoes, and stock.

Step 4

Let the chili simmer at least another 30 minutes, but the longer, the better (I did about 45). Use a potato masher to mash the beans -- a few mashes should do the trick. You should do this before adding the chicken if the beans are nice and soft.

Step 5

Add corn, tomatoes/chiles, and spinach. Heat until spinach is wilted.

Step 6

Serve