This recipe is from my mother-in-law who got it from her neighbors, I believe. Chicken taco soup is so easy to make and so delicious! It is especially great with lots of toppings.
Add all of the following ingredients to a slow cooker or Instant Pot:
2 lbs. boneless, skinless chicken breasts or thighs
2 cloves garlic, minced or crushed
6 c. chicken broth
4 cans diced tomatoes
1 c. salsa
2 T. cumin
1 c. chopped cilantro
Cook the soup on low for 8-10 hours. Remove the chicken, shred it, and add it back to the soup.
Cook the soup on high pressure for 30 minutes with a natural release. Shred the chicken and return it to the soup.
Serve the chicken taco soup with tortilla chips, cheese, and sour cream.