? Heat ghee in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes. Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant. Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes. Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer, and enjoy! Source: Calorie Count