Chicken Tortilla Soup

Ingredients

Sauté

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika

Pressure cook

• 1 lb boneless skinless chicken thighs
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• Salt and pepper

Toppings

• Corn tortillas, cut into strips and crisped
• 1 avocado, diced
• Sour cream
• Fresh cilantro
• Lime wedges

Instructions

1. Set pot to sauté. Heat oil and cook onion until softened, about 4 minutes.
2. Add garlic, jalapeño, cumin, chili powder, and smoked paprika. Stir for 1 minute.
3. Add chicken thighs (whole), tomatoes, beans, broth, salt, and pepper.
4. Pressure cook on high for 10 minutes, then quick release.
5. Remove chicken, shred with two forks, and return to the pot.
6. Ladle into bowls and top with tortilla strips, avocado, sour cream, cilantro, and a squeeze of lime.