2 tablespoons olive oil
1 small white onion diced
1/2 jalapeno pepper seeded and minced
3 garlic cloves minced
1 1/2 teaspoon cumin
2 tablespoons tapioca flour (or regular flour)
1 lb Yukon gold potatoes chopped into small cubes
4 cups vegetable broth
2 (15oz) cans white beans, drained
1 cup corn kernels (canned or frozen)
1 (12oz) salsa verde
1 (4oz) can green chiles
1/2 teaspoon kosher salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
Cilantro, tortilla chips and lime wedges to serve
1. In a large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeno 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 (or regular flour), potatoes, and vegetable broth, stirring as your pour the broth in.
2. 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.
3. Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges and/or avocado.
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