pinchofyum.com
Instant Pot Sweet Potato Tortilla Soup
Prep Time
30m
Cook Time
5m
Total Time
35m
This Instant Pot Sweet Potato Tortilla Soup is a hearty and flavorful dish perfect for a cozy night in. With a base of fire-roasted tomatoes and sweet potatoes, this soup is seasoned with chili, chipotle, and garlic for a spicy kick. Serve with crispy tortilla strips and your favorite toppings for a satisfying meal.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Tortilla Soup
Tortilla Strips And Toppings
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories594kcal29%
-
Fat16g0%
-
Saturated Fat3g0%
-
Carbohydrates106g5%
-
Fiber13g0%
-
Sugar17g0%
-
Protein12g0%
-
Cholesterol0mg0%
-
Sodium1,190mg59%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Note: Expect about 10-15 mins for the Instant Pot to come to pressure before the cook time starts.
Adding Chicken: This works great with adding chicken as well! Add 1 lb of chicken breasts with everything else and increase the time to 8 minutes. Shred chicken once the steam is released. You can also check out this other recipe for Chicken Tortilla Soup.
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.
Adding Chicken: This works great with adding chicken as well! Add 1 lb of chicken breasts with everything else and increase the time to 8 minutes. Shred chicken once the steam is released. You can also check out this other recipe for Chicken Tortilla Soup.
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.