Instant Pot Low-Carb Chicken Tortilla Soup

Ingredients

• 1 medium onion, chopped small
• 1 large Poblano Chile Pepper, chopped small
• 1 T olive oil
• 2 tsp. minced garlic
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 cup + 1/4 cup chopped fresh cilantro
• 4 cups chicken stock or canned chicken broth
• 4 small boneless, skinless chicken breasts
• 2 tsp. Green Tabasco sauce, plus more to add when you taste the soup if desired
• 1 can petite dice tomatoes, drained in a colander in the sink
• 2 T lime juice, or more
• 4 low-carb tortillas of your choice
• Olive oil for misting or brushing on tortillas
• Salt to taste
• Grated Mexican blend cheese
• Sour cream
• Lime wedges to squeeze into the soup
• More Green Tabasco Sauce to add at the table

Directions

1. Dice the onion and Poblano (Pasilla) Chile Pepper finely. Pour the olive oil into the Instant Pot, choose SAUTE, MEDIUM HEAT, and cook the onion and chile until they soften and pick up just the faintest color, about 4-5 minutes.
2. While that is happening, get the garlic ready, either freshly minced or measured from a jar, and chop the cilantro. Trim away any unwanted bits from the chicken breasts, then slice each breast into 3 or 4 strips. Put the tomatoes in a colander in the sink so they can drain.
3. Once the onion mixture is ready, stir in the garlic, cumin, salt, and half the cilantro. Cook for a couple of minutes, just to wake everything up.
4. Add the chicken strips and pour in the chicken stock. Spoon in the drained petite dice tomatoes, then add 2 tsp. Green Tabasco Sauce.
5. Secure the lid, then program the Instant Pot for MANUAL, HIGH PRESSURE, 10 MINUTES. After the cooking time ends, leave it alone so the pressure comes down naturally.
6. After the pressure has dropped, lift out the chicken strips with a slotted spoon. Use a fork to break the chicken into chunks, then return it to the Instant Pot.
7. Taste, then season with a little more salt and/or extra Green Tabasco Sauce if it needs it. Stir in the fresh-squeezed lime juice and the remaining chopped cilantro, and leave the soup on the warm setting in the Instant Pot.
8. As the soup cooks, take Mission Carb Balance Tortillas in the Whole Wheat Fajita size, or another low-carb tortilla you prefer, and cut them into short strips. Adjust the Air Fryer to 350F. The Cuisinart Convection Air Fryer Toaster Oven does not need preheating, but preheat yours if that is what your Air Fryer requires.
9. Lay the tortilla pieces across the Air Fryer basket without stacking them, coat them lightly with olive oil mist, and add a little salt. Air fry for 2 minutes, shake the basket, and continue cooking until the strips are nicely browned. A total of 4 minutes was enough, but start watching closely after 3 minutes. If you do not have an Air Fryer, use the baked tortilla chips method instead.
10. Serve the soup hot. Add crispy tortilla strips to the bowls, along with grated Mexican Blend Cheese and sour cream. Put out lime wedges and extra Green Tabasco Sauce for anyone who wants them.