Tortilla Soup

Makes 6 to 8 servings

2 tablespoons vegetable oil (divided)

2 tomatoes, cored and chopped

1 onion, chopped fine

2 jalapeño chiles, stemmed, seeded and minced (divided)

6 garlic cloves, minced

1 tablespoon minced canned chipotle chile in adobo sauce (divided)

1 tablespoon tomato paste

6 cups chicken broth

10 (6-inch) corn tortillas (4 cut into ½-inch pieces, 6 halved and cut crosswise into ½-inch-wide strips) (divided) 1 ½ pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

8 ounces Cotija cheese, crumbled (2 cups)

1 avocado, halved, pitted and cut into ½-inch pieces

½ cup sour cream

½ cup minced fresh cilantro

Lime wedges

Pressure cook total time: 50 minutes. Slow cook total time: 3 hours 30 minutes.

Using highest sauté or browning function, heat 1 tablespoon oil in a multicooker until shimmering. Add tomatoes, onion and half the jalapeños and cook until softened, about 5 to 7 minutes. Stir in garlic, 2 teaspoons chipotle and the tomato paste and cook until fragrant, about 1 minute. Stir in broth and tortilla pieces (not strips), scraping up any browned bits. Season chicken with salt and pepper and nestle into multicooker.

To pressure cook: Lock lid in place and close pressure release valve. Select high-pressure cook function and cook 5 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken is tender, 2 to 3 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

Meanwhile, adjust oven rack to middle position and preheat to 425 degrees. Toss tortilla strips with remaining 1 tablespoon oil and bake on a rimmed baking sheet until crisp and deep golden, 8 to 12 minutes, stirring occasionally. Transfer strips to paper towel-lined plate and lightly season with salt to taste; set aside for serving.

Transfer chicken to a cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

Whisk soup vigorously for 30 seconds to break down tortilla pieces. Stir in chicken, remaining jalapeños and remaining 1 teaspoon chipotle and let sit until heated through, about 2 minutes. Season with salt and pepper to taste.

Serve, passing toasted tortilla strips, Cotija, avocado, sour cream, cilantro and lime wedges separately.

Per serving: 394 calories, 23g carbohydrate, 27g protein, 22g fat (8g saturated), 115mg cholesterol, 649mg sodium, 5g fiber.