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In a large pot, heat 2 tbsp oil over medium heat. When the pot is hot, add onion and peppers. Season with salt and pepper. Cook for 5-7 min, stirring occasionally, until tender.
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Add chili powder, cumin, garlic powder, oregano and smoked paprika. Cook for another 1-2 min, until fragrant and spices are toasted.
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Add corn kernels, sweet potatoes, beans, diced tomatoes, enchilada sauce, diced green chili and vegetable stock (or water). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer for 16-20 min, until slightly reduced, veggies are tender and flavours combine.
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Optional for a Creamy Soup: Ladle about 2 scoops of the soup into a blender and process until smooth and creamy. Pour back into the pot and stir to combine.
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Stir in nutritional yeast, lime juice and cilantro, if using. Season soup with salt and pepper, to taste.
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Divide soup between bowls. Top with your favorite toppings like cilantro, green onions, toasted pumpkin seeds and crumbled tortilla chips.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To freeze, cool and transfer to freezer-safe containers. Freeze up to 3 months. Thaw in the fridge before reheating.
Serving: 500g, Calories: 291kcal, Carbohydrates: 50g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 798mg, Potassium: 985mg, Fiber: 15g, Sugar: 11g, Vitamin A: 7069IU, Vitamin C: 59mg, Calcium: 128mg, Iron: 4mg
