add avocado oil to a large pot. once hot, add the diced onions and garlic. cook until they just start to become translucent, about 3-4 minutes
add in the seasonings - paprika, cumin, cilantro, parsley, nutritional yeast, minced jalapeño, and umami. cook for about 5 minutes allowing the onions to soak it all up
add in the veggie broth, beans, corn, and shredded cheese. cook for about 30 minutes on a low-medium heat. the mixture should thicken up a bit.
while the soup is cooking, mix the sour cream ingredients together in a bowl. this keeps in the fridge for about 10 days.
divide the soup into four bowls (or one and store the rest in an air tight container in the fridge) and top with the jalapeño, cubed avocado, cilantro, parsley, sour cream, shredded vegan cheese, sea salt, and pepper. enjoy!