Preparation

Step 1 out of 7

Heat two teaspoons of the olive oil in a large saucepan set over medium heat.

Step 2 out of 7

Add the onions and cook until translucent, about five minutes.

Step 3 out of 7

Add the cumin, oregano and garlic, and cook, stirring constantly, for one minute. Add the potatoes and salt, and stir to mix with the onions.

Step 4 out of 7

Push the potato mixture aside to form a clear spot in the center and pour in the remaining one teaspoon olive oil. Add the cornstarch, then stir into the potatoes, cooking for one minute.

Step 5 out of 7

Add the chicken broth, corn, green chiles, and chipotle pepper, and stir to combine. Bring the mixture to a boil, then reduce the heat to a lively simmer and cook, uncovered, until the potatoes are tender, about 30 minutes.

Step 6 out of 7

In a medium-sized bowl, smash ½ cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and lime juice, to the stew. Simmer until the stew is thickened, about 10 minutes.

Step 7 out of 7

Stir in the cilantro, adjust seasoning to taste, and serve.