Cooking Instructions

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add peppers and cook for an additional 3-4 minutes. Add garlic and saute 30 seconds longer.
• Add all dried spices to the pot and sauté for a minute. Add vegan broth and bring mixture just to a small boil then reduce heat to medium-low and simmer for 15 minutes. If using frozen corn, add it now along with the diced green chilies and cook for an additional 3 to 4 minutes. If using fresh corn, add it with the beans in the next step.
• Drain and rinse beans in a fine mesh strainer or colander then add to the pot. If you prefer to purée some beans first as a thickener, measure out 1 cup. Transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth and add to pot. Cook for 1-2 minutes.
• Add Vegan cream cheese to soup along with the remaining whole beans and stir well. Simmer 1-2 minutes longer but don’t boil again as the cream cheese might separate. Use a hand immersion blender to blitz a little for a smooth texture with some chunks remaining.
• Stir in your prepared vegan chicken and fresh lime juice and cilantro if using. Serve with toppings like vegan sour cream, chopped peppers, green onions, or vegan Monterey Jack cheese.
• Store leftovers in the fridge. This will also freeze well just let it defrost in the fridge before reheating.