"This chicken soup has a great zesty flavor thanks to the addition of Red Gold Tomato Love diced tomatoes + 2x more green chilies."
Pressure Cooker Chicken Soup
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If you don’t have a pressure cooker you can use a slow cooker. Put all ingredients in the slow cooker except the cream cheese. Cook on low for 4 hours then shred the chicken and add cream cheese.
Prep time 5mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 lb boneless skinless chicken breast
- 2 tablespoon taco seasoning
- Salt, to taste.
- Black Pepper, to taste.
- 2 cans (10 oz) Red Gold Tomato Love diced tomatoes + 2x more green chilies
- 2 cups chicken stock
- 1 cup salsa verde
- 8 oz cream cheese, softened
Method
Step 1
Place all ingredients above except the cream cheese into a pressure cooker/instant pot. Set the pressure cooker to manual mode and cook for 15 minutes on high pressure.
Step 2
When 15 minutes has passed allow pressure to release naturally by turning the valve.
Step 3
Once the pressure has released, remove the lip and shred the chicken with forks or tongs.
Step 4
Whisk the softened cream cheese into the soup mixture. Once the cream cheese has melted you can serve the soup in bowls with your favorite toppings.