Packed with cheesy flavor, Tex-Mex spices and hearty black beans, this vegan enchilada soup is pure comfort in a bowl! Serve topped with crispy tortilla strips for a cozy and super satisfying meal.
Coat the bottom of a large pot with olive oil and place it over medium heat.
When the oil is hot, add the onion and bell pepper. Sauté for about 5 minutes, until the peppers begin to soften and the onions become translucent.
Add the garlic and sauté for 1 minute more, until very fragrant.
Stir in the broth, milk, nutritional yeast flakes, chili powder, cumin, and potatoes.
Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer, uncovered, until the potato is fork tender, about 12 minutes, stirring occasionally.
Ladle 1 cup of the soup into a food processor bowl (make sure you get a good mix of broth and veggies) and add the cashews. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
Stir the cashew mixture into the pot with the remaining soup, along with the tomatoes, beans, masa harina and hot sauce. You can thin the soup with a bit more broth or water if you'd like.
Simmer the soup for about 3 minutes more, then remove the pot from heat.
Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.
Ladle into bowls and top with cilantro and tortilla strips. Serve.
Nutrition information does not include toppings.