Wash and dry produce.

Thinly slice scallions, separating whites from greens. Halve celery lengthwise; thinly slice crosswise.

Open package of chicken* and drain off any excess liquid; season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. Set aside.

Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, celery, half the Tuscan Heat Spice (all for 4), and a large pinch of salt and pepper. Cook, stirring occasionally, until celery is slightly softened, 2-3 minutes.

Add another drizzle of oil to pot; add seasoned chicken in a single layer. Cook, undisturbed, until lightly browned on one side, 2-3 minutes. (The chicken will finish cooking in the next step.)

To same pot, stir in 1 cup water (2 cups for 4 servings), beans and their liquid, and stock concentrates. Bring to a boil, then cover and cook until veggies are tender, chicken is cooked through, and soup is thickened, 3-5 minutes. Remove from heat.

Stir crème fraîche into soup; season with salt and pepper to taste.

Divide soup between bowls and sprinkle with scallion greens. Serve.