Tortilla soup

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

Servings: 6-8 2 tablespoons vegetable oil

2 tomatoes, cored and chopped

1 onion, chopped fine

2 jalapeno chilies, stemmed, seeded, and minced

6 garlic cloves, minced

1 tablespoon minced canned chipotle chile in adobo sauce

1 tablespoon tomato paste

6 cups chicken broth

10 (6-inch) corn tortillas

(4 cut into 1/2-inch pieces, 6 halved and cut crosswise into 1/2-inch wide strips)

1 1⁄2 pounds boneless, skinless chicken thighs, trimmed

Salt and pepper 8 ounces Cotija cheese, crumbled (2 cups)

1 avocado, halved, pitted and cut into 1/2-inch pieces

1⁄2 cup sour cream

1⁄2 cup minced fresh cilantro

Lime wedges 1 Using highest saute or browning function, heat

1 tablespoon oil in multicooker until shimmering.

Add tomatoes, onion and half of the jalapenos, and cook until softened, about 5 to 7 minutes.

Stir in garlic, 2 teaspoons chipotle, and tomato paste, and cook until fragrant, about 1 minute.

Stir in broth and tortilla pieces, 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 for 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.

2 Meanwhile, adjust oven rack to middle position and heat oven to 425 F. Toss tortilla strips with remaining 1 tablespoon oil and bake on 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.

3 Transfer chicken to 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 jalapenos, 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.

Nutrition information per serving: 394 calories; 195 calories from fat; 22 g fat (8 g saturated; 0 g trans fats); 115 mg cholesterol; 649 mg sodium; 23 g carbohydrate; 5 g fiber; 4 g sugar; 27 g protein.