*or use leftover cooked turkey
Pressure Cooker:
1. In the pressure cooker pot, layer the onion, garlic, chicken, salt and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Lock the lid in place and cook on high pressure for 18 minutes. Quick or natural release, then open when the pressure subsides.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the pressure cooker and stir in the lime juice and cilantro. Taste and season with salt as needed.
Slow Cooker:
1. In the slow cooker pot, layer the onion, garlic, chicken, salt, and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Cover and cook until the chicken is falling apart, 6 to 7 hours on low, or 4 to 6 hours on high.
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 lime juice and cilantro. Taste and season with salt as needed.
4. Divide the soup among six bowls. Top each with tortilla chips, mango, avocado, cheese, yogurt, and cilantro, if desired.