Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
- ½ jalapeño pepper seeded and minced (you can use the whole pepper for a spicier chili)
3 garlic cloves minced
2 tablespoons olive oil
1 small white onion diced
- 1 lb. yukon gold potatoes chopped into ½” cubes
- 4 cups vegetable broth
- 1½ teaspoon cumin
- 2 tablespoons tapioca flour
- 1 (12 oz.) jar salsa verde (I used Trader Joe’s)
- 1 (4 oz.) can green chiles
- 2 (15 oz.) cans white beans, drained
- 1 cup corn kernels canned or frozen are fine
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
- Cilantro, tortilla chips + lime wedges to serve
- In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.
- Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.
- Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.