In the inner pot of an electric pressure cooker add the chicken thighs, 3 cups stock, tomatoes, cilantro, green onions, garlic, carrots, celery, jalapeño, cumin, chili powder, oregano, salt and pepper. Stir together.
Close the lid, lock and set the steam valve to sealing.
Cook on high pressure for 20 minutes, let natural release for 7 minutes and then quick release remaining steam.
Carefully remove the cooked thighs to a bowl and shred with 2 forks.
Using an immersion blender, blend the soup base until smooth. If it looks too thick add the remaining 1 cup of stock. Squeeze in the lime and taste for seasoning, adding more salt or pepper if needed. Add the chicken back into the pot and stir together.
When ready to serve ladle some of the soup into a bowl and top with tortilla chips, avocado, cilantro leaves, sour cream and queso.
Recipe Courtesy of Megan Mitchell