This winter started out really mild. I almost thought winter had skipped the Pacific Northwest and went straight to early spring until this past weekend when we were hit with back to back snow storms. I decided to turn up the heat with this sweet potato and kale tortilla soup. Because when winter weather hits hard, warm soup is what I crave.
You'll experience "salud y sabor" with this delicious soup. That's what my friends over at Siete Foods say, and it translates to health and flavor. The idea is that we can still enjoy tasty food that's also good for us. By the way, this soup was the winner for best presentation of Siete Foods' Siete Chef award recently. I had a ton of fun creating this recipe for the contest, and I had an even more fun time devouring it to help keep me warm on these chilly winter days.
Ingredients:
2 cups shredded chicken
1 yellow onion, finely diced
2 cloves garlic, minced
2 tbsp avocado oil
1 large sweet potato, diced
1 15 oz. can diced tomatoes
1 bunch kale
4 cups chicken broth
2 tbsp @sietefoods spicy taco seasoning
4 #SieteFoods tortillas
A pinch of salt
Cilantro (optional)
Radish (optional)
Lime (optional)
Avocado (optional)
Directions:
Set your Instant Pot to saute mode and saute the onions for three minutes.
Then add the garlic and taco seasoning and stir for one more minute.
Turn off saute mode and add the broth, tomatoes (with juice), chicken, kale, and sweet potatoes.
Stir ingredients together well.
Then place the lid on your Instant Pot, making sure it’s sealed, and set to manual mode for 9 minutes.
While the soup cooks, take the tortillas and lightly coat them with avocado oil. Cut them into strips and add a pinch of salt to them. Place them in the toaster oven for 5-7 minutes, depending on how crispy you like them.
Once the soup is done, divide it into bowls and garnish with the optional ingredients (cilantro, radish, lime, and avocado). Then top with the crispy tortilla strips.
This sopa de tortilla makes 6 sabrosa servings.