2 teaspoons coconut oil
1 onion, chopped
3 ribs celery, chopped
1 green bell pepper, chopped
1 jalapeno, minced
2-3 cloves garlic, minced
1 ½ lbs. potatoes, cut in large dice
1 4-oz can green chilies
2 teaspoons cumin
2 teaspoons dried oregano
½ teaspoon black pepper
Salt, to taste
6 cups low-sodium vegetable broth
2 cups frozen corn
1 cup almond or coconut milk (plain, unsweetened)
Juice from half lime
½ cup chopped cilantro
1. Heat the oil in a large pot. Add onion, celery, peppers, garlic and potatoes and sauté for 5-10 minutes.
2. Stir in the green chilies and seasoning. Then add broth.
3. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until potatoes are tender.
4. Stir in the almond milk and corn and heat through. Squeeze in the lime juice and top with fresh cilantro.