- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 30 Minutes
Heat olive oil in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 5 minutes. Add chicken broth, almondmilk, corn, thyme, salt and pepper. Bring to a simmer and cook 5-8 minutes until corn is tender.
Transfer 2 cups to a blender and process until smooth. Add back to saucepan.
Add chicken and cook 2 minutes or until heated through.
Divide among 4 bowls. Top with shredded cheddar, celery and pepper, if desired.