Ingredients
½ onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and minced
2 large sweet potatoes, peeled and diced
128 oz fire roasted crushed tomatoes, (1 can)
6 cups vegetable broth
1 tbsp chili powder
2 pcs chipotle peppers in adobo, (canned) minced, or a dash of chipotle powder
2 cups sweet corn, optional
12 corn tortillas
oil, for frying
avocado
cotija, or queso fresco
cilantro
red onion
lime wedges
Preparation
Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
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 tortilla with tongs, drain on paper towels, and sprinkle with salt.
Stir about half of your tortilla strips into the soup and reserve the remaining half for topping.
Top individual bowls with desired toppings and serve.
