Heat butter in a skillet over medium heat. Add the diced onion, green pepper, and minced garlic, and sauté for about 3 minutes, until softened.
Combine Chicken and Seasoning:
Add the shredded chicken to the skillet, followed by the taco seasoning. Stir to coat the chicken evenly with the seasoning.
Add the Tomatoes and Cauliflower Rice:
Stir in the Rotel tomatoes and steamed riced cauliflower. Mix well.
Simmer with Broth:
Pour in the chicken broth, and stir to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Melt the Cheese:
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