Add onion and green bell pepper. Sautee until soft (about 8 minutes).
Add green chilis and seasonings. Stir well.
Add vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Mix in oat milk and white beans. Use an immersion blender and blend just a little bit. The soup should be creamy yet chunky. You can also transfer some of the soup to a blender and blend until smooth then pour it back into the soup pot.
Mix in corn and lime juice. Cook until heated through. Taste and adjust seasonings if needed.
Video
Notes
Let leftovers cool and transfer to an airtight container, and keep in the fridge for up to 5 days.If you plan to freeze, only make the soup through step #4 and do not add the oat milk or beans.After the soup base cools, transfer to a freezer-safe container and freeze for up to 3 months. When ready to eat, thaw the soup in the fridge overnight and then reheat on the stovetop. Once it comes to a gentle simmer, then stir in the oat milk and beans, and continue with the rest of the recipe steps.