Crockpot Spicy Chicken Tortilla Soup

This soup that is perfect for these freezing cold winter days and even the upcoming dreary early spring days too!

Ingredients:

  • 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.
  • Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!

Instructions:

  • 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

Source: www.halfbakedharvest.com

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