Sweet Potato Tortilla Soup

Ingredients:

Tortilla Soup:

half an onion, chopped

3 cloves garlic, minced

1 jalapeño, seeded and minced

2 large sweet potatoes, peeled and diced

one 28-ounce can fire roasted crushed tomatoes

6 cups vegetable broth

1 tablespoon chili powder

2 chipotle peppers in adobo (canned), minced, or a dash of chipotle powder

1–2 cups sweet corn (optional)

Tortilla strips and toppings

12 corn tortillas

oil for frying

avocado

cotija or queso fresco

cilantro, red onion, lime wedges, etc.

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 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.

Nutrition Information:

Frequently Asked Questions:

Can I make this soup without an Instant Pot?

Absolutely! While the recipe provides instructions for using an Instant Pot, you can still make the soup on the stovetop.

Simply sauté the onion, garlic, and jalapeño in a large pot.

Then add the sweet potatoes, crushed tomatoes, vegetable broth, and spices.

Let the soup simmer until the sweet potatoes are tender.

Adjust cooking times as needed.

Are chipotle peppers in adobo spicy?

Yes, chipotle peppers in adobo are known for their smoky and spicy flavor.

If you prefer a milder soup, you can use a dash of chipotle powder instead.

Adjust the amount to your taste preferences.

Can I use a different type of tortilla for the strips?

Certainly! While the recipe suggests using corn tortillas for the strips, you can also use flour tortillas if you prefer.

Keep in mind that the texture and flavor may vary slightly.

How do I cut the sweet potatoes for the soup?

Peel and dice the sweet potatoes into small, bite-sized cubes.

Aim for uniformity in size to ensure even cooking.

Smaller pieces will cook faster and be easier to eat in the soup.

Can I make the tortilla strips ahead of time?

Yes, you can definitely make the tortilla strips ahead of time.

Store them in an airtight container once they’re cooled and crispy.

This way, you can save time when assembling and serving the soup later.

How spicy is the soup with chipotle peppers?

Chipotle peppers can add a noticeable level of spiciness to the soup.

If you prefer a milder version, you can reduce the amount of chipotle peppers or omit them.

You can also use chipotle powder for a smoky flavor without as much heat.

Can I use canned corn instead of fresh corn?

Yes, you can use canned corn as a convenient alternative to fresh corn.

Just make sure to drain and rinse the canned corn before adding it to the soup.

Are there any dairy-free alternatives for toppings like cotija cheese?

Certainly! If you’re looking for dairy-free alternatives, you can use vegan cheese options or skip the cheese altogether.

Nutritional yeast is also a popular dairy-free substitute that adds a cheesy flavor.

Can I bake the tortilla strips instead of frying them?

Yes, you can bake the tortilla strips instead of frying them for a healthier option.

Simply brush the tortilla strips with a small amount of oil and bake them in a single layer in a preheated oven at around 350°F (175°C) until they are crispy and golden.