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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 (I used chicken broth)
1 tablespoon chili powder
2 chipotle peppers in adobo (canned), minced, or a dash of chipotle powder (I used fire roasted tomatoes with chipotle in them by Muir Glen)
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.
Charlene’s notes 9-9-2023: This was excellent! I didn’t do this in a pressure cooker/Instant Pot because I had two large sweet potatoes that I had baked a couple of days before and I peeled and diced them and I did it all on the stovetop in a large pot. I had diced fire roasted tomatoes that already had chipotle in them so I used my immersion blender to purée them. I used chicken stock because I didn’t have vegetable stock and didn’t want to go to the store and I added some rotisserie chicken to my bowl of soup. I topped it with the tortilla strips, cotija cheese, chopped red onion and fresh cilantro. I split up the leftover and put them in Food Saver bags and put them in the freezer. Once they froze I vacuum sealed them and labeled them for the freezer.
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 (I used chicken broth)
1 tablespoon chili powder
2 chipotle peppers in adobo (canned), minced, or a dash of chipotle powder (I used fire roasted tomatoes with chipotle in them by Muir Glen)
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.
Charlene’s notes 9-9-2023: This was excellent! I didn’t do this in a pressure cooker/Instant Pot because I had two large sweet potatoes that I had baked a couple of days before and I peeled and diced them and I did it all on the stovetop in a large pot. I had diced fire roasted tomatoes that already had chipotle in them so I used my immersion blender to purée them. I used chicken stock because I didn’t have vegetable stock and didn’t want to go to the store and I added some rotisserie chicken to my bowl of soup. I topped it with the tortilla strips, cotija cheese, chopped red onion and fresh cilantro. I split up the leftover and put them in Food Saver bags and put them in the freezer. Once they froze I vacuum sealed them and labeled them for the freezer.