This chicken tortilla soup comes from Lyndie Barker, who submitted it to our Facebook Soup Contest. It was a judge favorite, and we’re excited to share it with you! It can be made with in a slow cooker or pressure cooker, simply adjust cooking times to the directions below.

We loved this soup topped with cheddar cheese, jalapenos, and tortilla strips, but it would be delicious with any cheese, sour cream, or tortilla chips. We recommend a slice of Focaccia for the perfect pairing.

Ingredients

• 3 chicken breasts
• 4 cloves garlic
• 1/2 large onion, chopped
• 2 Tbsp butter
• 2-14 oz cans chicken broth
• 1 pkg chicken gravy
• 1-14 oz can tomatoes
• 1 C salsa
• 1 Tbsp cumin
• 1 tsp salt

Directions

1. Throw everything in the slow cooker or Instant Pot
2. Slow cooker – 6 hours on low. Instant Pot – 30 minutes on high pressure
3. Remove chicken and shred, then replace back into soup
4. Top with crushed chips, grated cheese and sour cream
5. Serves 6-8