1 onion chopped
3-4 garlic cloves
3 stalks of celery chopped
1/2 c. carrots chopped
olive oil
4 c. of chicken stock or bone broth
2-3 c. water
2 lbs chicken leg meat
1/2 c. roasted green chilis
1 can pinto beans
1/2 can full fat coconut milk
1 1/2 t. cumin
1 1/2 t. chili powder
salt and pepper as needed
INSTRUCTIONS:
In a large pot saute the onions, garlic, celery, and carrots til tender. Add the chicken stock, water, and leg meat and bring to a boil. Reduce heat to low and cook for 60-90 mins, til the chicken meat shreds apart.
Shred the chicken apart and then add the chilis, beans, coconut milk, and spices. Bring to a boil and then return the low heat and cook for 10 mins. Then ready to serve!