Heat the oil in a Dutch oven or large stock pot over medium-high heat. Add the onions and carrots with a large pinch of salt and pepper and cook for 5 minutes or until the onions are transparent.
Add the stock, Sunbutter, tamari, honey, lime juice, and chili garlic sauce. Cook, stirring, until the Sunbutter melts. Add the beans, corn, and chicken. Raise heat and bring to a boil. Add the pasta and cook until tender, about 10 minutes.
Garnish the soup with chopped green onions or cilantro.
Nutrition facts calculated with low-sodium broth and low-sodium soy sauce.