Instant Pot Sweet Potato Tortilla Soup

Ingredients

1/2 half onion, chopped

3 cloves garlic, minced

1 jalapeño, seeded and minced

2 large sweet potatoes, peeled and diced

1 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)

As needed Tortilla strips and toppings

As needed 12 corn tortillas

As needed oil for frying

As needed avocado

As needed cotija or queso fresco

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.