Start by soaking 1 cup of dry Navy Beans overnight. The next day rinse the beans and bring to a boil. They will be ready in about an hour. While you are waiting for the beans to cook, saute 1 pound of White or Yellow Onions, 2 smashed Garlic Cloves and 1/2 diced Jalapeno Pepper in 2 tablespoons Olive Oil. Drain beans and add to cooked onions mixture with 3 cups Chicken Broth. Dice a 2 cups of Cooked Chicken and add to mixture. Make a Roux with 2 tablespoons Butter and 2 tablespoons Wheat Flour. Add to simmering soup mix and spice with 1/2 teaspoon Hot Pepper Flakes, 1/4 teaspoon Smoked Paprika and 1/2 teaspoon Salt. Let simmer for a half hour and check salt and spiciness. Enjoy!
You can use canned beans but I found dry beans give a better flavor to this soup.