Instant pot recipe. Feeds 4. Restaurant quality recipe.
Ingredients
Dump all of the following into the instant pot:
- 1 to 1.5 lbs boneless skinless chicken thighs, cut into strips
- 1 can diced tomatoes and chilis (10 oz)
- 1 white or yellow onion, cut into large pieces (1×1″ or larger)
- 1 bunch green onion, diced
- 1 poblano pepper, diced
- Additional diced chili peppers as desired. I often add a jalapeno and a serrano.
- 1.5 tsp minced garlic
- 1 32-oz box of chicken stock
- 1 Tbsp chili powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- A couple pinches of salt
There is no need to complicate this with sauteeing or anything. Dump it all in, stir it up a bit, then pressure cook on high for 10 minutes. Quick release.
Serve with chopped avocado, shredded cheese, lime juice, and tortilla chips.
- We like Juanita’s brand chips. Toss a few at a time into the soup to avoid them dissolving before you eat them.
- I like to put a handful of shredded cheese in the bowl and then ladle soup over it.
- You may want to add a bit of salt to taste. If you use salty chips you will probably not need to add any salt to the bowl.
- Lime juice really makes it pop but is easy to over-do and a matter of personal preference. I am a lime fiend. Add it a few splashes at a time to your bowl until satisfied to avoid over-liming the entire batch.