How to Make Instant Pot Sweet Potato Tortilla Soup
Made with corn tortillas, this tortilla soup combines the mellow flavor of sweet potato with limey tomato-rich broth for a refreshing instant pot dish.
Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
Cut the tortillas into small strips. Heat the oil in a heavy pan over medium-high heat. Working in batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy.
Remove tortilla with tongs, drain on paper towels, and sprinkle with salt.
Stir about half of your tortilla strips into the soup and reserve the remaining half for topping.
Top individual bowls with desired toppings and serve.
- Sugar: 26g
- Calcium: 211mg
- Calories: 332kcal
- Carbohydrates: 74g
- Fat: 3g
- Fiber: 14g
- Iron: 7mg
- Potassium: 1714mg
- Protein: 12g
- Saturated Fat: 1g
- Sodium: 1373mg
- Vitamin A: 9796IU
- Vitamin C: 48mg
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