Instant Pot Chicken Tortilla Soup
Ingredients:
6 (6-inch) corn tortillas, sliced in half and cut crosswise into 1/4-inch strips
3 tablespoons olive oil, divided
1 sweet onion, diced
1 poblano pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 (10-ounce) cans diced tomatoes with green chilies
2 pounds boneless, skinless chicken thighs
4 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1/2 cup chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and thinly sliced
Directions:
Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.
Set 6-qt Instant Pot® to the high saute setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.
Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
Stir in tomatoes, scraping any browned bits from the bottom of the pot.
Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.
Stir in chicken and cilantro until heated through, about 1 minute.
Serve immediately, topped with tortilla strips and avocado.
