To Make on Stovetop: In a medium skillet, brown your vegan meat alternative until cooked through. Prepare the soup base: While the meat is cooking, add the vegetable broth, diced tomatoes with green chilies, pinto beans, black beans, corn, taco seasoning, onion powder, salt, pepper, vegan cream cheese alternative, and vegan cheddar shreds to a large pot. Stir everything together well.
Simmer the soup: Bring the soup to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
Adjust and stir: After simmering, taste and adjust seasoning if necessary, adding more salt, pepper, or taco seasoning to suit your preference. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
Serve: Ladle the soup into bowls, and top with tortilla chips and extra vegan cheddar shreds. Serve warm and enjoy!
See above post for making in the pressure cooker
