Don’t skip the garnishes_they are an essential component of the dish.
Course Dinner
Cuisine Mexican
Keyword Chicken, Multi Cooker, Slow Cooker
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Servings 6servings
Calories 394kcal
Ingredients
2tbspvegetable oil
2fresh tomatoescored and chopped
1onionchopped fine
2jalapeno chiliesstemmed, seeded, and minced
6garlic clovesminced
1tbspchipotle chile in adobo sauceminced and canned
1tbsptomato paste
6cupschicken broth
10corn tortillas(4 cut into 1/2 inch pieces, 6 halved and cut crosswise into 1/2 inch wide strips)
680gchicken thighsboneless, skinless and trimmed
salt and pepper
2cupsCotija cheesecrumbled
1avocadohalved, pitted, and cut into 1/2-inch pieces
1/2cupsour cream
1/2cupfresh cilantrominced
Instructions
Using highest saute or browning function, heat 1 tablespoon oil in multicooker until shimmering. Add tomatoes, onion, and half of jalapeños 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.
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 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.
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.