1 medium Yellow Onion, diced
1 Garlic Cloves, minced or grated
1 pound boneless, skinless Chicken Breast
3 cups Red Enchilada Sauce
3 cups Salsa Verde
¾ cup uncooked Brown Rice
Juice of 1 Lime
½ cup fresh Cilantro, chopped, plus more serving
1 teaspoon Kosher Salt
Freshly Ground Pepper
2 cups lightly crushed Tortilla Chips
1 cup shredded Cheddar Cheese
1 Avocado, sliced
Sour Cream or Full-Fat Greek Yogurt
In the slow cooker pot, layer the onion, garlic, chicken, salt, and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in brown rice. Cover and cook until the chicken is falling apart, 6-7 hours on low, 4-6 hours on high.
Transfer the chicken to the plate. Let cool slightly and shred it using two forks.
Return the chicken to the slow cooker and stir in the lime juice and cilantro. Taste and season with salt as needed.
Divide the soup among bowl and add desired toppings.