Crockpot:

1. Add everything 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. 
3. Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.

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 and garlic. Cook for 1-2 minutes. Stir often.
2. Bring the saucepan down to low heat. Pour in chicken broth, green chiles, salsa verde, lime juice/zest, spices, and the dairy-free cream cheese in the pot, whisking until cream cheese has melted. Add in shredded chicken and stir. Allow to simmer for 20 minutes for optimal flavor.
3. Cook until the cream cheese has completely melted.
4. Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.

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 and garlic. Cook for 1-2 minutes. Stir often. Press cancel to turn off the saute feature. Add the chicken breasts (whole), green chiles, salsa verde, chicken broth, lime juice/zest, and spices to the pot. Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
2. Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily.
3. 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.
4. Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.