Instant Pot Sweet Potato Tortilla Soup! A smoky, limey, tomato-rich broth with onion, garlic, jalapeño, crispy tortilla strips, and tender chunks of sweet potato.
- half an onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 large sweet potatoes, peeled and diced
- 1 28-ounce can fire roasted crushed tomatoes
- 6 cups vegetable broth
- 1 tablespoon chili powder
- 2 chipotle peppers, minced, or a dash of chipotle powder
- 1-2 cups sweet corn (optional)
Tortilla strips and toppings
- 12 corn tortillas
- oil for frying
- cotija or queso fresco
- cilantro, red onion, lime wedges, etc.
- Tortilla Soup: Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes.
- 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 with tongs, drain on paper towels, and sprinkle with salt.
- Serve: Stir about half of your tortilla strips into the soup and reserve the remaining half for topping. Top individual bowls with… well… everything! I highly recommend avocado, and definitely don’t forget the lime.
Stovetop: Saute your onion, garlic, and jalapeno in a little oil. Add sweet potatoes and spices. Add tomatoes, broth, and corn. Simmer for 15-20 minutes.
Oil: Some of the oil from the fried tortilla strips will end up in the soup – you’ll see a very slight sheen on the top layer. That’s okay – it’s how it’s supposed to be. It gives the soup a little more of a luxurious texture and mouthfeel (I don’t think I’ve ever used the word mouthfeel before, but here we are). I prefer to fry my tortilla strips in olive oil so that olive oil is what ends up in my soup. But if you want something that has a neutral flavor, use vegetable oil.
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican-Inspired
3849.8 g964.5 mg20.6 g46.8 g4.6 g0 mg