Thinly slice scallions, separating whites from greens. Halve celery lengthwise, thinly slice crosswise. Season chicken with the Fry Seasoning and pepper. Heat a drizzle of oil in a large pot. Add scallion whites, celery, the Tuscan Heat Spice and a large pinch of 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 2 cups water, beans and their liquid and stock concentrate. 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 creme fraiche into the soup, season with pepper. Divide soup between bowls and sprinkle with scallion greens. Serve.