INGREDIENTS
20 oz
Chicken, vegan
2
Carrots, whole
2
Celery, ribs of
1
small handful Cilantro, fresh
2 cups
Corn, frozen
2 cloves
Garlic
1 15 ounce can
Great northern beans
3/4 tsp
Oregano
1
Yellow onion
1
Zucchini, medium
24 oz
Vegetable broth, low sodium
16 oz
Salsa verde
8 oz
Vegan cream cheese
1/2 tsp
Black pepper
1/4 tsp
Cayenne pepper
1/2 tsp
Chili powder
1/2 tsp
Paprika, smoked
1 tsp
Salt
1 tsp
Cumin
½ cup unsweetened vegan creamer (I used Califia Farms brand)