Fall Chili Prep

Notes

2	oz.	Blended Oil, canola and olive
2	oz.	Garlic, fresh, peeled, rough chop
18	oz.	Onion, yellow, washed, peeled, 1 inch dice
1/4	oz.	Fennel Seed, whole
18	oz.	Carrots, washed, peeled, 1 inch dice
1	tsp.	Cayenne Pepper, ground
4	oz.	Chicken Base, Minor's
80	oz.	Water, tap
24	oz.	Swiss Chard, rough chop and washed
64	oz.	White Beans, canned, rinsed and drained well
3	Tbsp.	Salt, kosher
32	oz.	Grilled Chicken, 1/2 inch dice

In a heavy bottomed stock pot over medium high heat sauté the onions, garlic, fennel seeds, cayenne pepper and carrots with oil.
Add the chicken base and stir to evenly distribute.
Add water and bring to a boil.
Reduce to a simmer and simmer for 45 minutes until the carrots are tender.
Using the immersion blender, blend until smooth.
Add the chicken, white beans, and chard and bring to a boil.
Follow the proper HACCP steps to cool down the soup.
Once cooled, put into plastic bags, label and date and remove all the air and freeze until ready to use.
To reheat, place bag in a water bath that is 185 degrees Fahrenheit. Once the soup has reached the temperature and held at the temperature for and hour, place into steam well that has been set to 165 degrees Fahrenheit.