First put ghee on the bottom of crockpot and place frozen chicken breasts on top. In a skillet heat oil and curry and cumin for a minute at med high heat. Throw in tomatoes, peppers, garlic, and cook for a couple more minutes. Pour entire pan into crockpot and add chicken broth. Let cool on high for an hour than add sweet potatoes and carrots and let cook for another 2-3 hours till chicken shreds easily. Add half a can of coconut milk. Garnish with avocado, lime and green onions.
Recipe by little coconutty at http://littlecoconutty.com/2015/09/whole-30-mexican-curry-soup.html