Stir together the taco seasoning ingredients. Set aside.
For the Taco Soup:
Place the chopped onions in a large pot, like a dutch oven, and drizzle with olive oil. Stir to combine. Cook over medium heat until the onions are translucent. Add the garlic and stir.
Immediately add the beans, diced tomatoes, vegetable broth, green chilies, and quinoa. Bring the pot to a simmer and cook for about 20 minutes, until the quinoa is tender.
Add the corn, veggie crumbles, taco seasoning, nutritional yeast flakes, and stir to combine. Add salt and pepper to taste.
To serve: Pour the soup into a bowl, add a dollop of vegan cream, vegan cheddar shreds, and chopped tortillas across the top.
Notes
Veggie Crumbles
I cooked up one Beyond Beef (or Impossible) Burger, crumbled it, and added it to the soup. You can use store-bought veggie crumbles (like Gardein), or make your own vegan beef crumbles.