Ingredients
The following ingredients have 6 Servings
- 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)
Instruction
- 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.
