Ingredients

The following ingredients have 5 Servings
  • 28 ounces diced tomatoes ( 2 cans )
  • 1 1/2 pounds chicken thighs (boneless skinless)
  • 1 onion (diced)
  • 1 ounces green chiles (diced, 1 can )
  • 1/2 cup chicken broth
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Corn tortillas (cut into 1 ⁄4 inch strips)
  • 2 tablespoons cilantro (chopped fresh)
  • 1/2 cup Monterey Jack cheese (shredded)
  • 1 avocado (diced and tossed with lime juice)
  • Lime wedges

Instruction

  • Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  • Serve immediately.