Step 1

Heat a tbsp oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.

Step 2

Add minced garlic and finely chopped poblano and jalapeno peppers. If you want it less spicy you can remove the seeds and ribs from the peppers. Fry for a few more minutes.

Step 3

Blend 1 can of drained beans in a food processor or with a hand blender until smooth.

Step 4

Add the cumin, coriander, oregano, cayenne, salt and pepper. Fry for 30 seconds until fragrant, but don't burn.

Step 5

Add the blended bean and stock and let simmer for 20 minutes.

Step 6

Fry the vegan chicken pieces in a separate pan.

Step 7

Add along with the vegan cream cheese, vegan cheddar and corn. Mix well and leave to simmer for another 5-10 minutes

Step 8

Taste and season with salt and pepper. Squeeze in juice of half a lime, stir and serve.

Step 9

Serve in bowls and top with tortilla chips, fresh coriander, avocado, extra lime and chili.