This soup is a cross between tortilla soup and enchilada soup. It's made healthier with baked tortillas and plant-based protein, but still SO much flavor!
Preheat oven to 350 F. Cut your tortilla into strips (and some into chips, if you'd like) and place them on a baking sheet lined with parchment paper. Sprinkle with a little salt, if desired. Place in the oven and bake anywhere from 10-15 minutes. Depending on your tortilla, you will want to keep an eye on them. I used Siete Foods brand and I usually bake them 11-12 minutes.
Saute the onions and garlic in a large pot over medium heat for about 3-5 minutes until the onions are transluecent. Then add the mushrooms and peppers and saute for another 5 minutes. If you want to add a little heat to this soup then add a chopped jalapeño (seeded) as well. Add in the cumin, black beans, enchilada sauce and vegetable broth and stir everything together.
Reduce heat to a simmer and cook for about 15-20 minutes. You could add in the baked tortilla chips to the big pot but I like to make sure each bowl gets enough so I add them individually to the bowl before adding the soup. Make sure to taste the soup before you serve. Depending on the enchilda sauce used, you might need to adjust the seasonings. Place the soup in the bowls and serve. Top with more baked tortillas or serve on the side, cashew sour cream and cilanto! Store leftovers in the fridge for up to 5 days or freeze for longer.