Stovetop Directions:

1. Place a large Dutch oven over medium heat. Add ghee or cooking fat of choice.
2. When ghee is melted, nestle chicken breasts into the bottom of the Dutch oven in a single layer. Cook 5-7 minutes then flip and cook an additional 5-7 minutes.
3. Push chicken breasts to the side (stacking them is okay), add onions, red peppers, jalapenos, taco seasoning, cumin, and salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and diced green chiles and cook an additional 30-60 seconds or until fragrant.
4. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
5. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
6. Remove chicken to a cutting board and allow it to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
7. Return shredded chicken to pot and stir. Add cilantro and lime juice.
8. Serve with diced avocado and lime wedges.

Instant Pot Directions:

1. Select ‘Saute’ on Instant Pot. When the pot is hot, add ghee. Saute the onions and bell pepper 3-4 minutes or until they start to soften. Press ‘Cancel’ and stir in garlic, green chiles, and jalapeno (if using).
2. Add chicken, taco seasoning, cumin, salt, broth, and diced tomatoes. Set cook time for 15 minutes (high pressure) and flip vent valve to the ‘Sealing’ position.
3. After cooking time is up, allow for 5 minutes of natural pressure release before manually releasing any remaining pressure then remove lid when safe to do so. Stir in lime juice.
4. Serve with fresh cilantro, avocado, and lime wedges.