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Add all of the ingredients to the base of your slow cooker.
Cover and cook the chicken taco soup on high for 3-4 hours or low for 5-6 hours. The exact time may vary depending on the brand of slow cooker you have. The key component you’re looking for is that the chicken is fork tender and can be easily shredded.
Once chicken has reached tenderness and is easy to shred, turn off slow cooker and use two forks to shred the chicken in the slow cooker.
Let cool in the slow cooker 10 minutes before topping with ingredients of choice and serving.
If cooking stove top, start by heating the avocado or grass-fed ghee in a large stove-top pot over medium high heat.
Add the chicken thighs, searing on each side (about 5 minutes total) until golden brown.
Add in onion and cook a few extra minutes with the chicken until translucent. Then add in all spices and cook 1-2 minutes more until fragrant.
Now add in all remaining ingredients and bring soup to a boil, then reduce to a simmer for 30 minutes until chicken is fork tender. Turn off heat and shred chicken with two forks. Let cool 5-10 minutes before topping and serving.