Chicken Tortilla Soup

• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts
• 1 tsp kosher salt
• freshly ground pepper
• 3 cups red enchilada sauce
• 3 cups Herdez® Mild Salsa Verde
• 20 oz frozen brown rice
• juice of 1 lime
• 1/2 cup cilantro, chopped, plus more for serving

Toppings:

• 2 cups lightly crushed tortilla chips or cooked wonton wrappers (325 degrees for 6-7 minutes)
• guacamole
• 1 cup shredded cheddar cheese
• sour cream
• cilantro

Slow Cooker Directions:

1. In the slow cooker, layer the onion, garlic, chicken, salt, and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Cover and cook on low for approximately 6 – 6 1/2 hours.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the slow cooker and stir in the cooked brown rice, the lime juice, and cilantro.  Taste and season with salt as needed.
4. Divide the soup among six bowls. Top each with chips, guacamole, cheese, cilantro, and sour cream, if desired.