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18Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3.5 oz. chipotle peppers in adobo sauce
- 1 large tomato (quartered)
- 4 garlic cloves
- 2 Tbsp. oil
- 1 onion (large, thinly sliced)
- 2 tomatoes (diced)
- 2 lb. chicken breasts
- 1/2 cup low sodium chicken broth
- 2 tsp. kosher salt
- 1 tsp. cayenne pepper (optional to taste)
- 12 corn tortillas
- 1/2 cup cilantro (chopped)
- 4 radishes (thinly sliced)
- 1 cup cabbage (shredded, purple or green)
- 1 avocado (mashed)
- pepper jack
- queso fresco
- 1 lime (cut in wedges)
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Reviews(4)
W 4 years ago
Flavorful! Suggest cutting down the Adobe pepper amount if your spice tolerance is low. Otherwise, was a huge fan!!
Marci Tsohonis 5 years ago
Excellent - made the larger suggested amount, but used pressure for 10 minutes instead of 8 - then 10 more minutes, then natural release. It was awesome!