Instant Pot:

1. Press the saute function on the Instant Pot, and once hot, add the ghee. Once the oil is hot, add the onion, garlic, and peppers. Cook for 1-2 minutes. Stir often.
2. Press cancel to turn off the saute feature. Add the chicken breasts (whole), drained can of fire-roasted tomatoes, chicken broth, and spices to the pot. Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
3. Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily. 
4. Add in the dairy-free cream cheese and lime juice and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.
5. Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.

Crockpot:

1. Add in everything except the cream cheese and lime juice into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
2. Once cooked, remove chicken, shred and then return chicken to the Crockpot. Add in cream cheese and lime juice. Stir together and let cook until cream cheese is melted. 
3. Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.
4.  

Stovetop:

1. Cook your chicken as desired and shred. In a large pot or dutch oven over medium/high heat add the ghee. Once the ghee is hot, add the onion, garlic, and peppers. Cook for 1-2 minutes. Stir often.
2. Bring the saucepan down to low heat. Pour in chicken broth, fire-roasted tomatoes, spices and the dairy-free cream cheese in the pot, whisking until cream cheese has melted. Add in shredded chicken and stir. Cook until the cream cheese has completely melted. 
3. Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.