*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made it just as it said except I added a 1/4 teaspoon of cayenne pepper and a 1/4 teaspoon of ground jalapeno just to kick it up a bit was a hit in my house everyone loved it served it scoops nacho chips
My family loved the soup. I used a 7 oz. chicken breast instead of 4 oz. as that is what I had. I added an additional amount of chicken broth (two cans of broth). Next time I'll add more broth as it was not soupy enough but the family didn't mind.
This dish was delicious and I will definitely make it again. The only change I made was that I had some cooked brown rice on hand and I added it to the second pressure cooking in the hot pot. Served with South of the Border Tortilla chips. Yum! Yum!
I followed the directions exactly and it was really good but like others pointed out it could have used some more broth. The drawback to me was having to let off the steam and then build it back up too many times. Next time I think I will boil the chicken in broth on the stove top and go from there.
Love it! What I did different is after shredding the chicken I put all other ingredients in the pot, put the lid back on and cooked for an additional 15 minutes on low in my one pot. I then ladled myself a bowl (taste before I serve to my family!), sliced up some avocado, warmed up some tortilla chips, put a few dashed of lime juice in my bowl, put in the chips, cheese and ate it!! Sooo good!!