Into a large pot over medium-high heat, add olive oil. When the oil is hot, add the diced red bell pepper and onion. Cook, stirring frequently, for 3 minutes, until softened.
Add vegan chicken-style broth, black beans, petite diced tomatoes, Vegan Condensed Cream of Mushroom Soup, diced green chiles, taco seasoning, sea salt, ground cumin, and ground black pepper. Stir to combine.
Add vegan cream cheese. Continue stirring until cream cheese is melted.
Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
To serve, ladle into soup bowls and garnish with shredded cheddar cheese and scallions.