- Shelf Stable Unsweetened Original Almondmilk
- Unsweetened Original Almondmilk
- Cook Time
- 45 Minutes
Heat olive oil in a large (5-6 quart) pot over medium-high heat.
Add onion and sauté until softened.
Add garlic and cook for 1 minute.
Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt and pepper.
Drain and rinse beans in a strainer.
Put ½ the drained beans to a food processor with a splash of broth from the soup. Puree until smooth. Keep the rest of the beans whole.
Add pureed beans, whole beans and corn to the soup.
Bring the mixture to a simmer and cook for 20 minutes.
Remove from heat and stir in almondmilk and cooked chicken.
Serve garnished with cilantro, shredded cheese, avocado slices, green onion and tortilla chips.