Salsa Verde & Brown Rice Chicken Tortilla Soup

If you know me well, you know soup's my favorite. This one is appropriately spicy, and slightly thicker than your traditional tortilla soup - which I really appreciated. And even though it sounds weird, PLEASE do yourself a favor and top it with fresh mango. You won't be sorry.

From Half Baked Harvest

~1 medium onion, diced
~2 garlic cloves, minced or grated
~1 lb. boneless, skinless chicken thighs
~1 tsp. kosher salt
~freshly ground pepper
~3 cups red enchilada sauce
~3 cups salsa verde
~3/4 cup uncooked brown rice (you could also use white)
~3 cups chicken stock
~juice of one lime
~1/2 cup fresh cilantro, chopped, plus more for serving

~toppings could include crushed tortilla chips, mango, avocado, cheddar cheese, and crema

You could easily make this in the slow cooker - put all ingredients in the slow cooker except for the lime juice and cilantro. Cook on low for 6-7 hours on low. Stir in lime juice and cilantro before serving. Divide into bowls and add toppings.

For the stovetop:
1. In a large pot or dutch oven, combine onion, garlic, chicken, salt, and a grind or two of pepper. Pour in the enchilada sauce, salsa verde, and chicken stock. Stir in the rice.
2. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and cover.
3. Simmer, stirring occasionally until rice is cooked through and chicken shreds easily - about 45 minutes. Remove pot from heat.
4. Transfer chicken to a cutting board. Allow it to cool slightly and shred using two forks or kitchen scissors. Return to the pot and stir in lime juice and cilantro. Taste and season with salt if needed.
5. Divide into bowls and add toppings.