Add the diced onion, chopped jalapeños, and minced garlic to the bottom of the slow cooker, spreading them into an even layer. Place the chicken on top, then season with the cumin, taco seasoning, and a generous pinch of kosher salt and black pepper.

Pour the enchilada sauce over the chicken, followed by 3 cups of chicken broth, ensuring the meat is mostly submerged. Cover the slow cooker with the lid and cook on Low for 6–7 hours or High for 4–6 hours, until the chicken is tender enough to shred easily.

Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup and stir well.

Mix in the cooked rice, chopped cilantro, and freshly squeezed lime juice. If you prefer a thinner consistency, gradually add the remaining chicken broth until the soup reaches your desired texture. Allow everything to warm through for a few minutes before serving.

Ladle the hot soup into serving bowls and garnish with crunchy tortilla chips. Finish with a dollop of yogurt, shredded cheddar cheese, sliced green onions, avocado, mango salsa, and additional cilantro as desired.

Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, chopped jalapeños, and garlic, then sauté for about 5 minutes, or until the vegetables become softened and fragrant.

Add the chicken to the pot and season with the cumin, taco seasoning, kosher salt, and black pepper. Pour in the enchilada sauce along with 3 cups of chicken broth, stirring gently to combine.

Bring the soup to a gentle simmer over medium heat. Cook for approximately 15 minutes, or until the chicken is fully cooked through.

Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the pot and stir in the cooked rice, chopped cilantro, and lime juice. Add additional broth if needed to achieve your preferred consistency, then let the soup simmer for another 2–3 minutes.

Serve the soup hot with tortilla chips and garnish each bowl with yogurt, shredded cheddar, avocado, mango salsa, green onions, and fresh cilantro for added flavor and texture.

Place the diced onion, chopped jalapeños, and minced garlic into the bottom of the Instant Pot. Arrange the chicken over the vegetables, then sprinkle with cumin, taco seasoning, kosher salt, and black pepper.

Pour the enchilada sauce and 3 cups of chicken broth into the pot. Secure the lid, set the valve to the sealing position, and cook on High Pressure for 10 minutes.

Once the cooking cycle is complete, carefully release the pressure according to the manufacturer's instructions. Remove the chicken and shred it thoroughly with two forks before returning it to the pot.

Stir in the cooked rice, chopped cilantro, and fresh lime juice. If you prefer a lighter broth, mix in additional chicken broth until the desired consistency is reached. Allow the soup to sit for a couple of minutes so the flavors meld together.

Spoon the soup into bowls and top with crispy tortilla chips. Garnish with yogurt, shredded cheddar cheese, sliced avocado, mango salsa, green onions, and extra cilantro before serving.