Step 1

Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.

Step 2

Remove the chicken and place in a bowl. Lightly shred with a fork.

Step 3

Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.

Step 4

Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.

Step 5

Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.

Step 6

Top with a squeeze of lime juice.