Easy Vegan Queso Fundido Soup

0 First cook the soyrizo, either in the soup pot you plan to use for the soup or a non-stick skillet. Heat 1 tablespoon of olive oil on medium high. Add the soyrizo and sauté, reducing heat as needed, for about 5-7 minutes or until the soyrizo has browned. 
1 Either turn off the heat and let the soyrizo sit in the skillet or if you used the soup pot, remove the soyrizo from the pot and put it into a bowl and set aside. 
2 Now, heat the remaining 2 tablespoons of olive oil on medium high in a large soup pot. 
3 Add the onion and garlic. Sauté, reducing heat as needed, for 2-3 minutes or until the onion is translucent. 
4 Pour the jalapenos. green chiles and kidney beans into the pot and stir to combine. Sauté for another 1-2 minutes. 
5 Then sprinkle in the chili powder, paprika, cumin, chipotle powder and a pinch of salt to the pot and stir to combine everything. 
6 Pour the salsa and broth into the pot and stir to combine. 
7 Bring to a simmer, then reduce heat to medium low. Let simmer for about 10 minutes.
9 While the soup simmers, cook the tater tots, drizzle the frozen tots with the olive oil and spices. Toss to coat them. Then cook according to package directions. 
8 Now, add the vegan cream cheese and vegan cheese to the pot. Let the cheeses melt into the soup, stirring occasionally until they have completely melted. 
10 Add the cooked soyrizo to the pot and stir. Taste and adjust seasonings, adding more salt or pepper if needed. 
11 Once the tater tots are done, serve a bowl of soup with tater tots on top as well as cilantro or onions if desired.