Description
This delightful and comforting soup is perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 lb sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- For Tortilla Topping:
- 4 corn tortillas, cut into thin strips
- 1 tablespoon olive oil
- Pinch of salt
- Optional Toppings:
- Diced avocado
- Extra cilantro
- Lime wedges
- Vegan sour cream
- Jalapeño slices
Instructions
- Place your Instant Pot on the “Sauté” setting. Add olive oil and let it heat up. Toss in the diced onion and cook until soft and translucent.
- Add minced garlic and jalapeño and sauté for an additional minute.
- Mix in the spices and then add cubed sweet potatoes, diced bell pepper, diced tomatoes, black beans, corn, and vegetable broth. Stir well.
- Lock the lid and set to Manual/High Pressure for 8 minutes. Release pressure naturally for 5 minutes, then quick release.
- Stir in lime juice and cilantro. Adjust seasoning as needed.
- Prepare tortilla strips by tossing them with olive oil and salt. Bake until crispy.
- Ladle soup into bowls, top with crispy tortilla strips and optional toppings, and enjoy!
Notes
This soup stores well in the fridge for 3-4 days. Keep tortilla strips separate to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 450 mg
- Protein: 8 g