Crockpot Spicy Chicken Tortilla Soup

👩‍🍳 Gör så här

1. 1
   In the bowl of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth.
2. 2
   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, cilantro, and lime juice.
3. 3
   Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!.
4. 4
   In a large soup pot, cook the onion, jalapeños, and garlic with 2 tablespoons olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth.
5. 5
   Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.
6. 6
   Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!.
7. 7
   In the bowl of your instant pot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth.
8. 8
   Seal the lid and cook on high pressure for 10 minutes. Release the steam. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.
9. 9
   Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!.