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.
Ingredients
For Tortilla Soup:
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 large sweet potatoes, peeled and diced
- 128 oz fire roasted crushed tomatoes, (1 can)
- 6 cups vegetable broth
- 1 tbsp chili powder
- 2 pcs chipotle peppers in adobo, (canned) minced, or a dash of chipotle powder
- 2 cups sweet corn, optional
For Tortilla Strips and Toppings:
- 12 corn tortillas
- oil, for frying
- avocado
- cotija, or queso fresco
- cilantro
- red onion
- lime wedges
Instructions
Tortilla Soup:
-
Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
Tortilla Strips:
-
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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
