Preheat the oven to 175°C (350°F).
Heat a medium-sized pot over medium heat and add a splash of water. Add the minced onion and minced garlic and sautee until soft and transparent.
Meanwhile, prepare the enchilada sauce by blending the tomato sauce, ¼ roughly chopped onion, 1 roughly chopped clove of garlic, ¾ roughly chopped chili pepper, chili powder, cumin, oregano, and thyme in a food processor or blender.
When the onions are ready, add the sweet potato, vegetable stock and enchilada sauce to the pot. Bring to a boil then reduce the heat to a simmer and cook until the sweet potatoes are tender.
Meanwhile, place the tortilla strips on a baking pan and bake until crispy, just a minute or two. Watch them carefully so that they don’t burn.
When the sweet potatoes are ready, add the black beans, corn and red pepper and simmer for a couple more minutes to heat through. Add salt to taste.
Serve the soup with the crispy tortilla chips, a sprinkling of cilantro and the reserved ¼ thinly sliced chili pepper on top.