In a large pot, heat oil over medium. Add the onion and jalapeno and saute for 8-10 minutes until onions are translucent.
Add in the garlic and cumin and saute for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the 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, transfer 1-2 cups to a blender. Blend until smooth, then add back to the chili.
Serve with cilantro, tortilla chips, lime wedges, and/or avocado.
