Yield: 5; Prep time: 1 hour
Source: https://www.bakerita.com/white-bean-vegan-chili/
In a dutch oven or large sauce pan, heat the olive oil over medium heat. Add in the onion and jalapeño and saute for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and saute for 1 minute. Add in the flour, potatoes, and vegetable broth, stirring as you pour 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.