In a large soup pot, heat the olive oil over medium heat. Add the onions and saute for about 5-7 minutes until they are translucent, stirring occasionally.
2 Tablespoon Olive Oil, 1 Cup Onion
Add the garlic and peppers and cook for about 2 minutes more.
4 Cloves Garlic, 1 Jalapeno, 1 Poblano Pepper
Mix in the spices, 2 cans of beans, and the potatoes. Also add the frozen corn if using. Stir together.
1 ½ teaspoon Cumin, 1 teaspoon Oregano, ½ teaspoon Cayenne Pepper, 1 teaspoon Salt, ½ teaspoon Black Pepper, 3 ½ Cup White Beans, 3 Cup Potatoes, 1 Cup Frozen Corn
Add the chicken broth.
3 Cup Chicken Stock
Bring to a simmer. Stir occasionally. Cook about 15 minutes until the potatoes are fork tender.
Remove 1 ½ cup of potatoes and beans to a small bowl. Mash with a fork.
Add the cooked chicken and the mashed potato. Stir until well mixed.
3 Cup Chicken
Continue to simmer without the lid for about 10 minutes more.
Remove from heat and stir in the coconut milk.
½ Cup Non-Dairy Milk