Recipe Adapted from Tieghan Gerard at Half Baked Harvest
1 sweet onion, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced or grated
1 lb boneless, skinless chicken breast
2 tsp cumin
1 tsp s + p
3 cups red enchilada sauce
4 cups bone broth
1-2 cup cooked brown rice
juice of 1 lime
1/2 cup fresh cilantro, chopped, plus more for serving
Toppings: chips, sliced avocado, limes, shredded cheddar
At the bottom of crockpot, layer the onions, jalapeños, & garlic. Add the chicken and spices. Pour on top the enchilada sauce and bone broth.
Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken, stir in the rice, lime juice, and cilantro. Taste and add salt if needed.
Ladle the soup into bowls and top with any of the toppings listed. Dig in!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.