Sweet Potato Tortilla Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 teaspoon paprika
- 3 cups water
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 can black beans rinsed
- grated cheese
- juice of 1/2 lime
- 1 large brown onion finely diced
- 1 avocado, diced
- 3-4 large garlic cloves finely diced
- 1/2 red chili sliced
- 2 tablespoons roughly chopped cilantro (stalks and leaves)
- 1 teaspoon ground coriander seeds
- 1 lb / 550 g sweet potato diced into cubes
- 2 cups chopped tinned tomatoes
- 1 cube vegetable stock cube
- handful of fresh cilantro/coriander roughly chopped
- handful of corn tortilla chips crumbled over the top
- a dollop of sour cream (in bowls per person))
- 1-2 tablespoons of grated cheddar (in bowls per person)
- Carbohydrate 21.3018643688309 g
- Cholesterol 5.65 mg
- Fat 4.24342593974482 g
- Fiber 6.93803911048702 g
- Protein 7.94976479197866 g
- Saturated Fat 1.4252368328906 g
- Serving Size 1 1 Serving (411g)
- Sodium 100.862722423948 mg
- Sugar 14.3638252583438 g
- Trans Fat 0.327158440781559 g
- Calories 149 calories
My Simple Sweet Potato Tortilla Soup
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Sweet Potato Tortilla Soup fits the bill perfectly! It's packed with flavor, incredibly easy to make, and surprisingly healthy. Forget takeout – this recipe is my new go-to for a satisfying and comforting weeknight dinner. The best part? It’s all done in the Instant Pot, minimizing cleanup and maximizing my precious time.
The vibrant orange color of the sweet potatoes alone makes this soup visually appealing, but the taste is where it truly shines. The combination of sweet potatoes, black beans, and spices creates a rich and complex flavor profile that's both savory and slightly sweet. The toppings are where you can really personalize this dish. Sometimes I go for a classic sour cream and cheese combination, while other times I opt for a lighter touch with just some fresh avocado and cilantro. The crispy corn tortilla chips add a delightful crunch that complements the creamy soup beautifully.
This soup is incredibly versatile. Feel free to adjust the spices to your liking, or add other vegetables like corn or zucchini. It's also a great way to use up leftover sweet potatoes. I often roast a large batch on the weekend and then use them in this soup during the week. It's a fantastic way to reduce food waste and enjoy the deliciousness of roasted sweet potatoes in a completely new way. The beauty of this recipe lies in its simplicity and adaptability – making it a perfect choice for any weeknight dinner.
Beyond the Recipe: This recipe is more than just a meal; it’s a moment of peace in a busy week. The aroma of the spices simmering fills the kitchen with warmth, and the act of creating something delicious for my family brings me a sense of satisfaction. It’s a reminder that even amidst the chaos of daily life, there's always time for a little bit of culinary creativity and self-care. And that, my friends, is just as nourishing as the soup itself.
Serving Suggestions: Serve this soup hot, garnished with your favorite toppings. It's equally delicious as a light lunch or a hearty dinner. Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.
Make it your own: Don't be afraid to experiment! Add different beans, vegetables, or spices to customize the soup to your liking. You can also adjust the spiciness level by adding more or less chili. The possibilities are endless!
A Taste of Home: While this recipe is simple, it holds a deeper meaning for me. It reminds me of the comforting home-cooked meals of my childhood. That feeling of warmth and family togetherness is something I strive to create for my own family every day, and this soup is a delicious part of that equation.
Recipe Notes:
- For a smoother soup, you can blend a portion of the soup before serving.
- If you don't have an Instant Pot, you can easily adapt this recipe for a stovetop or slow cooker.
- Feel free to adjust the amount of water or vegetable broth to achieve your desired consistency.
This Sweet Potato Tortilla Soup is more than just a recipe; it's a comforting hug in a bowl, a taste of home, and a testament to the joy of simple, delicious cooking. I hope you enjoy it as much as I do!
Step-by-step
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins).
- Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
- Add the garlic, chili, cilantro, spices and the remaining salt and stir through.
- Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube.
- Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
- Place and lock the lid, making sure the steam releasing handle is pointing to Sealing.
- Press Manual, High pressure and set to 3 minutes.
- After 3 beeps the pressure cooker will start going.
- Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
- Open the lid and stir in the juice of ½ lime.
- You can also add extra fresh cilantro directly in the pot.
- Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips.
- Add a dollop of sour cream and some cheddar cheese on top, if you like.
