1/4 teaspoon red pepper flakes (plus more if you like more heat or you can leave it out if you don’t like spice)
1 – 14.5oz can diced fire roasted tomatoes
1 – 16oz can white/cannellini beans
1 – 4oz can green chilis
1 1/2 cups chicken broth
1 – 13.5oz can light coconut milk
Toppings: lime juice, tortilla chips, cilantro, red onion, cheddar
Method
Heat a large pot over medium high heat. While the pot is heating, season the chicken thighs with one tsp of salt.
When pot is hot, add the oil and then add the chicken thighs. Sear the chicken thighs on both sides until golden brown.
Once the thighs are brown, add in all of the remaining ingredients, EXCEPT the coconut milk and stir to combine.
Simmer on medium low for 30-45 minutes or until the chicken is tender and easy to shred.
Once the chicken is tender, use two forks to shred it in the pot. Then, add in the coconut milk and stir to combine. Give it a taste and a little more salt if needed.
Let simmer for 5 more minutes and then serve with your favorite toppings!