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Instant Pot Chicken Tortilla Soup

Deborah Schneider
  • 45 minutes
  • Serves 2 to 4

INGREDIENTS

2

guajillo chiles, stemmed, seeded, and torn into pieces

1 cup

boiling water

2

Roma tomatoes

2

tomatillos, husked and roughly chopped

2

garlic cloves, peeled

1

⁄2 large white onion, finely diced (about 3⁄4 cup), plus 1⁄4 cup diced white onion for serving

1 tbsp

vegetable oil

1

⁄2 small carrot, peeled and cut into matchsticks or small dice

1

⁄2 Anaheim chile, seeded and diced (about 1⁄4 cup)

1

1⁄2 pounds boneless, skinless chicken thighs

6 cups

chicken broth

1 tsp

kosher salt

2 cups

toasted corn tortilla strips or tortilla chips, broken into bite-size pieces

1

⁄2 cup shredded Monterey Jack or Cheddar cheese

1

ripe avocado, halved, pitted, peeled, and diced

1

⁄4 cup chopped fresh cilantro leaves

4

lime wedges