Description
Mexican-inspired sweet potato tortilla soup brings comfort and warmth to weeknight dinners. Hearty ingredients and simple preparation make this Instant Pot recipe a quick, satisfying meal for hungry families.
Ingredients
Scale
- 1 lb (454 g) sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup (240 ml) frozen corn
- 1 (14.5 oz) can diced tomatoes
- 4 cups (960 ml) vegetable broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded and finely chopped (optional for spice)
- 1 tbsp olive oil
- Juice of 1 lime
- 4 corn tortillas, cut into thin strips
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ cup (60 ml) chopped fresh cilantro
- Diced avocado (optional)
- Extra cilantro (optional)
- Lime wedges (optional)
- Vegan sour cream (optional)
- Jalapeno slices (optional)
Instructions
- Sauté Aromatics: Activate Instant Pot’s sauté mode, drizzle olive oil, and sauté onions until translucent. Incorporate garlic and jalapeño, stirring until fragrant and releasing their vibrant flavors.
- Build Flavor Profile: Sprinkle cumin, chili powder, smoked paprika, salt, and pepper to create a robust spice foundation. Add sweet potatoes, bell peppers, tomatoes, black beans, and corn, then pour vegetable broth to fully immerse ingredients.
- Pressure Cook: Seal lid with valve in sealing position, cook on high pressure for eight minutes. Allow natural pressure release for five minutes, followed by quick release to complete the cooking process.
- Finish and Season: Unveil the lid, brighten the soup with fresh lime juice and cilantro. Adjust seasonings to taste, creating a perfectly balanced flavor profile.
- Prepare Tortilla Garnish: Transform corn tortillas into crispy strips by tossing with oil and salt. Roast in a 375°F oven until achieving a golden, crunchy texture.
- Serve and Garnish: Ladle soup into bowls, top with crispy tortilla strips and optional garnishes like avocado, queso fresco, or additional cilantro for a visually stunning and flavor-packed meal.
Notes
- Adjust Spice Levels: Customize heat by modifying jalapeño quantity or removing seeds for milder flavor.
- Optimize Sweet Potato Texture: Cut sweet potatoes into uniform, small cubes to ensure even cooking and consistent tenderness.
- Enhance Soup Depth: Consider adding a splash of lime juice or a dash of additional smoked paprika after cooking to intensify flavor complexity.
- Make It Adaptable: Easily transform this recipe into a vegetarian or vegan dish by selecting plant-based cheese alternatives and ensuring all ingredients align with dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 150
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg