In the bottom your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour over the enchilada sauce and 3 cups broth. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed. Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!