This is a simulacrum of a soup I encountered at Local Lime in Little Rock. Theirs uses pork, but otherwise the flavors are remarkably similar.
- 1 lb. chicken thighs. I have used cooked turkey in the past as well, and it makes a great way to clean up Thanksgiving leftovers.
- 2 quarts chicken stock.
- 16 oz. salsa verde. I like Herdez mild, but go with whatever your heat tolerance is.
- 1 storage yellow onion, sliced.
- 1-2 carrots, peeled and sliced.
- 1-2 stalks celery, sliced.
- 2 cloves garlic
- 1 tsp. cumin
- Cilantro, leaves stripped
- Avocado, sliced (as garnish)
Brown the chicken thighs for 8 minutes a side on medium-high heat in olive oil. Place remaining ingredients in the Instant Pot, and cook for 20 minutes on high.
