• In a large bowl, combine chicken cubes, oil, chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, sea salt and pepper. Toss/stir to coat really well.
• Heat a large skillet or cast iron over medium heat. Add in seasoned chicken and cook just until beautifully golden brown on all sides, about 3-4 minutes.

Crockpot Instructions:

• Transfer browned chicken along with any browned bits from the skillet into to the bowl of a 4 QT slow cooker.
• Add in the remaining ingredients except garnishes, then stir to combine.
• Cover and cook on LOW 6-8 hours or on HIGH for 3-4 hours. (I prefer cooking this on LOW)

Instant Pot Instructions:

• Add in your browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into the Instant Pot inner pot.
• Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)

Stockpot Instructions:

• Add browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into a large stockpot.
• Bring to a brisk boil, stir, then lower heat to low and cover.
• Cook on low for 40 minutes, covered stirring occasionally.
• Finally:
• Once soup is ready, ladle your soup into bowls, and allow everyone to garnish with all of their favorite toppings.
• Kids LOVE to choose their own toppings.
• Enjoy while hot!