In a large soup pot, add the coconut oil, garlic, and onions. Sauté for 6 or 7 minutes until veggies begin to soften.
Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Bring to a boil, the reduce the soup to a simmer for 30-40 minutes, until chicken and vegetables are cooked and tender.
Add the spinach and parsley, stir to combine. Cook for an additional 10 minutes.
In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes. Blend, and stir the cashew cream into the soup.
Taste and adjust seasoning, adding more spice if desired.