I am loving this collab with @redgoldtomatoes new Tomato Love brand & @thefeedfeed #Ad I made one of my favorite soups with the diced tomatoes + 2x green chilies. It's delicious and a must-try!
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. When 15 minutes has passed allow the pressure to release naturally by turning the valve. Once the pressure has released, remove the lip and shred the chicken with forks or tongs.
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.
*Note: 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.
