Instant Pot Sweet potato tortilla Soup! A smoky, lime-flavored, tomato-rich broth filled with Onions, garlic, jalapeno, crunchy tortilla strips, and tender sweet potato chunks.

Also known as Let’s Find an Excuse to Eat a Mexican Buffet. Your game?

This version of tortilla soup has two features:

1. An easy thing to do. Just put it in an instant pot, for example (although you can skip the instant pot if you have a few minutes to set, stir and simmer).
2. Delicious. There’s a classic smoky, lime-flavored, tomato-rich broth with Onions, garlic, jalapeno peppers, and tender sweet potato chunks to make the food more interesting. Add the requisite crunchy tortilla strips, plus a couple of buttery avocado slices.

Just like that, boom. Your soup is the best.

That’s saying a lot because I love soup, and we have many of the best soups on our blog. Like this equally delicious chicken tortilla soup, this gold soup, wild rice soup, and, more recently, lemon chicken soup with pasta. What can I say? Add it to the great list.

Okay, I need to give you a pep talk.

I know you’d love to add nachos to your tortilla soup and call it a day, but please. I’m begging you.

Face your fear of frying.

Making your hush puppies is well worth it. Better shape – they make perfect little tangled piles on top of the soup – better taste, better texture.

It’s not hard at all. Big pot. Hot oil. There you go.

Drain, salt, attempt self control.

It’s worth mentioning that in addition to being simple and delicious, this is also a tortilla soup to clear your head. When I got sick last week, I felt like I might never feel joy in life again, and I was rightfully buoyed by every mouthful of sour and spicy drink.

No judgement for drinking straight out of the bowl on this one. Go ahead. Promise. I support you.

Instructions

1. Tortilla soup: Place all the ingredients in an instant pot and cook under high pressure for 3 minutes, then release the steam quickly.
2. Tortilla strips: Cut tortillas into small strips. Heat the oil in a large saucepan over medium heat. To make batches, add tortilla strips and fry in hot oil for a few minutes until golden brown and crisp. Remove with tongs, blot with paper towels, and sprinkle with salt.
3. To serve: Stir half of the tortilla strips into the soup and use the remaining half as toppings. Top each bowl with MMHHHMMM… Everything! I highly recommend avocados but remember; limes are also good.