Step 1

Saute onion, celery, and carrots in oil in Instant Pot set to saute low until soft and starting to brown, about 5 minutes.

Step 2

Add garlic and chili powder. Stir and cook 2 - 3 minutes.

Step 3

Stir in tomatoes, stock, salt and pepper. Add chicken thighs and set Instant Pot to pressure cook on high pressure for 20 minutes.

Step 4

Shred chicken and stir back into the soup.

Step 5

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Step 6

Place tortillas on the baking sheet in a single layer. Using a pizza cutter, cut the tortilla into 1/2-inch wide strips. Spray the top with avocado oil.

Step 7

Bake until golden brown and crispy.

Step 8

Serve the soup topped with tortilla strips, avocado slices, lime wedges, and fresh cilantro.