Step 1

Heat the oil in a Dutch oven over medium heat.

Step 2

Add onions, peppers, celery and carrot.

Step 3

Saute for 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.

Step 4

Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.

Step 5

Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through.

Step 6

Remove the chicken from the pan and place on a cutting board.  Shred the chicken and return it back to the Dutch oven.

Step 7

Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer over low heat for an additional 10 - 15 minutes.

Step 8

Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.

Step 9

Serve in bowls garnished with chopped parsley and lime wedges, if desired.