2 tablespoons olive oil (or avocado oil)

1 small onion, diced (white or yellow)

1 celery stalk, chopped

1 red bell pepper, diced (or yellow/orange)

1 pound potatoes, cubed (Yukon gold or red potatoes)

3 cups shredded chicken (leftover or rotisserie)

30 ounces corn (canned, fresh, or frozen)

4 cups low-sodium chicken or vegetable broth

1 ½ cups unsweetened almond milk (or milk/coconut milk)

1 ½ teaspoons Italian seasoning (or oregano + thyme mix)

2 tablespoons cornstarch (or flour for thickening)

1 teaspoon garlic powder (or 2 cloves fresh garlic)

Kosher salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

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Sauté the vegetables: Heat olive oil in a large stockpot over medium heat. Add onion, celery, and bell pepper. Cook 3–4 minutes until softened.
Add main ingredients: Stir in cubed potatoes, shredded chicken, corn, and broth. Bring the soup to a boil.
Prepare thickening mixture: In a small bowl, whisk together almond milk and cornstarch until smooth and lump-free.
Incorporate milk mixture: Reduce heat to low and stir in the almond milk mixture along with Italian seasoning, garlic powder, salt, and pepper. Mix well.
Simmer: Cover the pot and simmer for 25–30 minutes, or until potatoes are tender and soup has thickened.
Serve: Garnish with fresh parsley. Optionally, top with crispy turkey bacon, shredded cheese, or sliced jalapeños. Serve hot.

Onion: Any type works—white, yellow, or sweet.
Bell pepper: Red, yellow, or orange peppers can be substituted.
Potatoes: Waxy potatoes like Yukon gold or red potatoes hold their shape well.
Chicken: Rotisserie chicken saves time, but poached chicken is great too.
Milk substitute: Almond milk is dairy-free; coconut milk, regular milk, or a splash of heavy cream also work.
Garnishes: Add crispy bacon, shredded cheddar, honey for sweetness, or sliced jalapeños for heat.
Storage: Keep in a sealed container in the fridge for 3–4 days.