From Southern Living
What you need
- 10 (6-in.) corn tortillas, divided
- 3 tablespoons olive oil, divided
- 2 1/4 teaspoons kosher salt, divided
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin, divided
- 2 teaspoons ancho chili powder, divided
- 2 pounds boneless, skinless chicken thighs
- 1 large (12 oz.) yellow onion, chopped
- 2 medium (3 oz. each) poblano chiles, chopped
- 1 medium-size (8 oz.) red bell pepper, chopped 4 medium garlic cloves, chopped
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 2 (10-oz.) cans diced tomatoes and green chilis
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro leaves, chopped
- 2 medium (7 oz. each) avocados, sliced
Instructions
Preheat oven to 350°F.
- Line a rimmed baking sheet with parchment paper. Cut 6 of the tortillas in half crosswise; cut halves into 1/4-inch-wide strips. Place tortilla strips and 1 tablespoon of the oil in a small bowl; toss to coat. Spread in a single layer on prepared baking sheet. Bake in preheated oven until crispy and lightly browned, about 15 minutes. Sprinkle with 1/4 teaspoon of the salt. Set aside.
- Stir together oregano and 1 teaspoon each of the cumin, ancho chili powder, and salt in a small bowl. Sprinkle mixture evenly over both sides of chicken thighs.
- Select SAUTÉ setting on a programmable pressure multi-cooker. Add remaining 2 tablespoons oil, and allow to preheat until oil is shimmering, 5 to 6 minutes. Saute the chicken, and cook until lightly browned, 2 to 3 minutes per side. Remove to plate.
- Add onion, poblanos, bell pepper, and garlic to cooker, and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Add tomato paste and remaining 1 teaspoon each salt, cumin, and chili powder; cook, stirring constantly, 1 minute.
- Stir in chicken stock, tomatoes, and chicken.
- Cover cooker with lid, and lock in place. Select MANUAL/PRESSURE COOK setting. and select HIGH pressure for 8 minutes. When cooking has stopped, carefully vent the steam.
- Remove the chicken from cooker, and shred with 2 forks and return the meat to the cooker.
- Chop remaining 4 corn tortillas. Add chopped tortillas and lime juice to cooker, and stir until tortillas begin to dissolve and slightly thicken broth.
- Serve in a bowl and garnish the soup with crisp tortilla strips, cilantro, and avocado slices.
We often will add additional items, such as corn, celery, smoked bacon bits, and maybe some black beans. It is, after all, a peasant soup.