Chicken soup with tortillas in a slow cooker

Ingredients:

• 1 tbsp. l. rapeseed oil (canola)
• 1 medium onion, coarsely chopped (about 2 cups)
• 3 large cloves garlic, minced
• 1 tbsp ground ancho pepper
• 4 cups lightly salted chicken broth
• 1 canned chipotle pepper in adobo sauce, minced (about 1 1/2 tsp)
• 4 boneless, skinless chicken thighs (about 700 g)
• 1 can (425 g) canned black beans, rinsed
• 1 can (800 g) canned diced tomatoes, roasted
• 1 cup frozen corn kernels, thawed
• Recommended toppingsToppings: crushed tortilla chips, diced avocado, crumbled queso fresco or cotija cheese, cilantro leaves, sour cream, and/or lime wedges
• Special equipment: Instant Pot 6-8L multicooker.

Preparation:

1. Turn the slow cooker on to high heat (see note) and let it preheat for 3–4 minutes. Add canola oil to the pan, then add the onion, garlic, and 1 teaspoon of salt; cook, stirring frequently, until the onion is softened, 6–8 minutes. Turn the slow cooker off, add the ground ancho chili and a splash of chicken broth, and cook on the residual heat for 1 minute, stirring constantly and scraping up any browned bits with a wooden spoon.
2. Add the chipotle adobo sauce, chicken thighs, black beans, tomatoes, remaining chicken broth, and 1 teaspoon of salt to the pot. Follow the manufacturer's instructions and close the lid of the slow cooker. Set the pressure cooker to high and cook for 10 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 5 minutes, carefully open and remove the lid, being careful not to burn yourself with residual steam.
3. Remove the chicken thighs from the pan and place them in a bowl. Add the corn to the hot soup. Shred the chicken with two forks and return it to the soup. Season with salt again if necessary. Ladle the soup into bowls and serve with toppings.