Slow Cooker Spicy Chicken Tortilla Soup
Ingredients:
- 1 Sweet Onion, Diced
- 2 Jalapeños, Seeded and Chopped
- 2 Cloves Garlic, Minced or Grated
- 1 Pound Boneless, Skinless Chicken Breast
- 2 Teaspoons Cumin
- 1 Teaspoon Kosher Salt and Pepper
- 3 Cups Homemade or Store-Bought Red Enchilada Sauce
- 3-4 Cups Low-Sodium Chicken Broth
- 1-2 Cup Cooked White or Brown Rice
- Juice of 1 Lime
- 1/2 Cup Fresh Cilantro, Chopped, Plus More for Serving
- Tortilla Chips, Diced Mango, Sliced Avocado, Limes, Shredded Cheddar, and Yogurt, for Serving
Instructions:
- In the Bottom your Crockpot, Layer the Onion, Jalapeños, and Garlic.
- Add the Chicken, Cumin, Salt, and Pepper.
- Pour Over the Enchilada Sauce and 3 Cups Broth.
- Cover and Cook on Low for 6-7 Hours or on High for 4-6 Hours.
- Shred the Chicken Using Two Forks.
- Stir in the Rice, Lime Juice, and Cilantro.
- Taste and Add Salt if Needed.
