Crockpot Method

1. Add in everything except for the cream cheese, sour cream, and lime juice into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
2. Once cooked, remove the chicken, shred and then return the chicken to the Crockpot. Add in cream cheese sour cream, and lime juice (for additional thickness add 1/2 xanthan gum and stir until thick).
3. Stir together and let cook until cream cheese is melted.
4. Serve immediately with a lime slice, dairy-free sour cream, tortilla strips, and dairy-free cheese. 

Stovetop

1. Cook the 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 onions and garlic. Cook for 1-2 minutes. Stir often.
2. Bring the saucepan down to low heat. Pour in chicken broth, corn, beans, chilies, spices, dairy-free cream cheese, and sour cream in the pot, whisking until cream cheese has melted. Throw in the handful of cilantro and shredded chicken and stir. Cook until the cream cheese has completely melted. 
3. For additional thickness add 1/2 xanthan gum and stir until thick.

Instant Pot

1. Press the saute function on the Instant Pot, and once hot, add the ghee. Once the oil is hot, add the onions and garlic. Cook for 1-2 minutes. Stir often.
2. Press cancel to turn off the saute feature. Add the chicken breasts (whole), corn, beans, 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, dairy-free sour cream, and lime juice and stir until melted and incorporated into the soup. For additional thickness add 1/2 xanthan gum and stir until thick.
5. Turn the saute function back on if the cream cheese is not melting well.