Step 1

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.

Step 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.

Step 3

Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!

Step 4

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.