Ingredients:

• 2 Tablespoons avocado oil or olive oil
• 1 cup chopped onions 1 onion
• 1/2 cup chopped celery 2 stalks
• 1 cups chopped carrots 2 carrots
• 1 jalapeno pepper seeds/ribs removed and minced
• 2 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 quart chicken stock
• 14 oz canned crushed tomatoes you may have to use 1/2 of a 28 ounce can of crushed tomatoes
• 6 6-inch white corn tortillas, cut into strips
• 1 chicken breast
• 1/4 cup chopped fresh cilantro leaves
• juice of 1 lime
• Toppings: sliced avocado, sour cream, grated cheese, and tortilla chips

Directions:

• Press the SAUTE button on the Instant Pot® and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, spices and salt.
• Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the Instant Pot® and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
• Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice.
• Serve with toppings of choice.

4-6 servings