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Export 15 ingredients for grocery delivery
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.
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