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


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!