Heat the oil in a large stock pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes. Add in the potatoes, shredded chicken, corn and vegetable broth. Mix well and bring to a boil.

Meanwhile, in a small bowl whisk well the almond milk and cornstarch until no visible lumps.

Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.

Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.

Garnish with freshly chopped parsley and enjoy!