Description
This Instant Pot Sweet Potato Tortilla Soup is a flavorful and comforting dish featuring tender sweet potatoes, smoky chipotle peppers, and fire-roasted tomatoes. Ready in minutes thanks to the Instant Pot, it’s topped with crispy fried tortilla strips, creamy avocado, and fresh garnishes, making it a perfect weeknight meal with vibrant Mexican-inspired flavors.
Ingredients
Scale
Soup Ingredients
- 1/2 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 in adobo, minced, or a dash of chipotle powder
- 1–2 cups sweet corn (optional)
Tortilla Strips and Toppings
- 12 corn tortillas
- Oil for frying (such as vegetable or canola oil)
- 1 avocado, sliced or diced
- Cotija or queso fresco cheese, crumbled
- Fresh cilantro, chopped
- Red onion, finely diced
- Lime wedges for serving
Instructions
- Prepare Soup Ingredients: Place the chopped onion, minced garlic, seeded and minced jalapeño, diced sweet potatoes, fire-roasted crushed tomatoes, vegetable broth, chili powder, minced chipotle peppers or chipotle powder, and optional sweet corn into the Instant Pot.
- Cook Soup: Secure the lid on the Instant Pot and set it to cook on high pressure for 3 minutes. Once cooking is complete, perform a quick release to release the steam and open the lid safely.
- Prepare Tortilla Strips: Cut the 12 corn tortillas into small strips. Heat oil in a heavy pan over medium-high heat. Working in batches to avoid overcrowding, fry the tortilla strips in the hot oil for a few minutes until they become golden and crispy.
- Drain Tortilla Strips: Use tongs to remove the fried tortilla strips from the oil. Drain them on paper towels to remove excess oil and sprinkle with salt while still warm.
- Combine Soup and Tortilla Strips: Stir about half of the fried tortilla strips into the soup to add texture and flavor. Reserve the remaining strips for garnishing individual servings.
- Serve and Garnish: Ladle the soup into bowls and top with the remaining crispy tortilla strips, sliced or diced avocado, crumbled cotija or queso fresco, chopped cilantro, diced red onion, and a squeeze of fresh lime juice. Enjoy immediately.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add more chipotle peppers.
- You can substitute chicken broth for vegetable broth if not vegetarian.
- To make this soup gluten-free, ensure tortillas are 100% corn and the broth contains no gluten.
- Leftover soup can be stored in the refrigerator for up to 3 days, but reserve tortilla strips to keep crispy.
- For a creamier texture, blend a portion of the soup before adding tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (including pressure build and release time)
- Category: Soup
- Method: Instant Pot / Pressure Cooking and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup with toppings)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Instant Pot, Sweet Potato, Tortilla Soup, Mexican Soup, Vegetarian Soup, Quick Soup, Healthy Soup, Chipotle, Fire Roasted Tomatoes
