Tortilla Soup

2 medium onions
2 lb skinless boneless chicken thighs
1 T olive oil
1.2 oz taco seasoning (packets are 1 oz)
4 oz mild pickled jalapeños
2 oz spicy pickled jalapeños
32 oz canned chopped tomatoes (I like non-plain ones, but plain will do)
8 C chicken stock
20 oz frozen corn
2 limes

Serve with:
1/2 bag tortilla chips
3 avocados
3 C shredded cheese
1 batch cilantro or parsley
4 oz sour cream

Dice onions and set aside.
Cube chicken.
Set to High Sauté.
Add olive oil.
Sauté onions 5 mins or until translucent.
Add chicken and sauté until cooked.
Add taco seasoning, jalapeños, tomatoes, and stock.
Pressure Cook High 2 mins.
Quick Release Pressure.
Set to High Crockpot.
Add corn and squeeze in limes.
Put on Pressure Cook Lid.
Let stew on High Crockpot 10 mins.
Serve with toppings.

CTS

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