Ingredients
- 1–2 tablespoons olive oil
- 1 onion, diced
- 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
- 1 can Fire Roasted diced tomatoes with juices (14.5 oz)
- 1 poblano pepper diced
- 2 lbs chicken thighs (boneless & skinless)
- 4 cups chicken stock
- 1/2 cup cilantro chopped
- 2 teaspoons salt, more to taste
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 tsp adobo sauce from canned chipotles
- juice from 1–2 limes
- 4 Corn tortilla strips cut into pieces
- Bag of tortilla strips (Or make your own with 6 tortillas cut into strips)
- Garnish with any or all of the following: tortilla strips, avocado, cilantro limes or anything you like.
Directions
- Set Instant Pot to Sauté normal then add onion and poblano. Cook for 2 minutes or until vegetables have softened
- Add Garlic and cook for 1 minute
- Add stock, tomatoes, cilantro, adobo sauce and seasoning then stir to combine.
- Add chicken
- Cut 4 tortillas into 1/4 inch strips and add them to the instant pot.
- Select manual setting; adjust pressure to high, and set time for 8 minutes.
- When finished cooking, perform a quick release.
- Remove chicken and shred, then add back into soup.
- For Home made tortilla strips brush tortillas with olive oil, then cut into 1/2 inch pieces and bake at 350 for 7-10 minutes.
- Garnish with tortilla strips, lime and serve.
