Slow Cooker/Instant Pot Mexican Soup

4 servings 

 What you need - 
1 chopped red pepper
1 chopped yellow pepper
1 chopped onion
½ TBS Olive Oil
2 large chicken breasts (or 4 small)
2 chopped tomatoes
1 can tomato paste
1 Tbs cumin
2 tsp paprika
¼ cup cilantro
3 limes juiced  
1 QT chicken broth
2 cups water
Avocado for garnish
Chopped onion for garnish
Extra Cilantro for garnish
Salt
Cayenne

 I used my Instant Pot for to cook my frozen chicken.  Placed the chicken in the Instant Pot with a cup of Chicken Broth for 17 min (use manual on high).  When finished, take out and shred- Love how easily this shreds out of the Instant Pot.  Put aside.
If you do not have an instant pot, boil your de-thawed chicken.  Put a large pot of water on high and let boil.  Place Chicken in water when water is boiling.  Lower temperature to medium and cook  for 10-15 minutes.  When finished, shred chicken and put aside.
 
Heat a pan at medium heat with olive oil- add red pepper, yellow pepper, and onion.  Stir fry for about 8 minutes.
 
Take all ingredients and place in slow cooker- red pepper, yellow pepper, onion, chicken, tomatoes, tomato paste,  cumin, paprika, lime juice, chicken broth, chopped cilantro,  and water.  Stir.  Set for at least 3 hours.  Salt and cayenne to taste
 
When ready to serve, top with avocado, cilantro, and red onion.