# Ingredient List:
→ Proteins
01 - 2 cups cooked, shredded chicken (about 2 chicken breasts)
02 - 2 cans (15 oz each) navy beans, drained and rinsed
→ Vegetables
03 - 1 jar (12 oz) roasted red peppers, drained and sliced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced
→ Liquids
07 - 2 cups low-sodium chicken broth
08 - 1 tablespoon olive oil
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt (adjust to taste)
13 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese, for serving
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add onion and celery, cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate shredded chicken, navy beans, roasted red peppers, smoked paprika, dried thyme, black pepper, kosher salt, and crushed red pepper flakes if using. Stir until evenly mixed.
04 - Pour in chicken broth and bring to a simmer over medium heat.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until mixture thickens slightly and flavors develop.
06 - Taste and adjust salt, pepper, or spices as needed.
07 - Ladle into bowls and top with chopped parsley and grated Parmesan cheese if desired.
