Place all the ingredients, except the lime, in an Instant Pot and stir to combine. Put on the lid, set the steam release valve to "sealing" and hit the "poultry" setting.

When the Instant Pot timer goes off, manually release the steam. To do this without getting burned by the steam, use tongs to turn the valve. Once the steam releases, remove the chicken breasts from the Instant Pot and shred with two forks. Purée half the soup in a food processor or Vitamix, or use a handheld immersion blender. Add the chicken back to the pot and stir. Taste the broth for seasoning and add more salt to taste if desired.

When ready to serve, ladle the soup into bowls and top with lime juice, green onions, jalapeños, radish, cilantro, avocado slices and hot sauce to taste.

Place all the ingredients, except the lime, in a slow cooker and stir to combine. Cook on high 3-4 hours or on low 6-7 hours. Remove the chicken breasts from the slow cooker and shred with two forks. Purée half the soup in a food processor or Vitamix and return it to the pot. Or use a handheld immersion blender to purée some of the soup (you don't want it completely puréd, you just want to thicken the base and break up some of the big chunks of vegetables). Add the shredded chicken back to the pot and stir.Taste the broth for seasoning and add more salt to taste if desired.

When ready to serve, spoon the soup into bowls and top with lime juice, green onions, jalapeños, radish, cilantro, avocado slices and hot sauce to taste.