Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 1/4 cup coconut milk, unsweetened
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and pepper to taste
• Nonstick oil spray

Directions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper. Sear both sides over medium heat until golden.
2. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
   While chicken is cooking, spray oil in medium skillet.
3. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften.
4. Add minced garlic and saute additional 30 seconds and turn off heat, set aside.
5. Once chicken is fully cooked, shred with fork and add back into broth.
6. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes.
7. PHASE 2: May add coconut milk for added thickness if desired. (Stirring quickly, add milk into pot with chicken and veggies)
8. Simmer additional 15 minutes.

Serve with favorite toppings such as: Avocado slices (PHASE 2), cilantro, plain Greek yogurt dollop (PHASE 2)