Empty My Fridge
Instant Pot Sweet Potato Tortilla Soup
Ingredients
- Onion · chopped
- Garlic · minced3 cloves
- Jalapeño chili · seeded minced1
- Sweet potato · peeled diced2
- Tomato · roasted crushed1
- Vegetable broth6 cups
- Chili powder1 tbsp
- Chipotle pepper · minced powder2
- Sweet corn1–2 cups
- Corn tortilla12
- Oil for frying
- Avocado
- Queso fresco
- Cilantro
Instructions
- Place all the soup ingredients in the Instant Pot and cook on high pressure for 3 minutes.
- Quick release the steam.
- Cut the tortillas into small strips.
- Heat oil in a heavy pan over medium-high heat.
- Working in batches, fry the tortilla strips for a few minutes until golden and crisp.
- Lift out with tongs, drain on paper towels and sprinkle with salt.
- Stir about half the tortilla strips into the soup and keep the rest for topping.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicOnionTomatoTortillaSweet cornAvocadoSweet potatoCorn tortilla
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