Ingredients:

• 1½ pounds chicken breast (fresh or frozen)

• 8 ounces cream cheese

• ½ teaspoon cumin

• 2 teaspoons salt

• 32 ounces chicken broth

• ½ teaspoon chili powder

• ½ teaspoon pepper

• 1 can (10 oz) diced tomatoes with green chilies

• 1 can (4.5 oz) Old El Paso™ Green Chiles

• Shredded Mexican cheese, optional, for garnish

• Avocado, optional, for garnish

• Sour cream, optional, for garnish

Preparation:

1. Place chicken, frozen into the pressure cooker.

2. Add all other ingredients except anything that is for garnish, adding cream cheese last.

3. Cook at high pressure for 15 minutes then NPR 15 minutes and QR any additional pressure.

4. Remove lid and carefully remove chicken and shred then stir all ingredients together.

5. Serve with any of the above garnishes or any of your favorites.