•2 pounds organic chicken breasts or thighs, chopped into bite-sized pieces •6 carrots, chopped into bite-sized pieces •1 medium white onion, diced •1 cup diced mild green chilies •1 quart chicken stock (homemade is best) •1 tsp. granulated garlic •1 tsp. sea salt •½ tsp. cumin powder •½ tsp. coriander powder •¼ tsp. fresh ground black pepper •2-3 tbsp. coconut flour •1 cup coconut milk or coconut cream •cilantro, for serving •lime, for serving

1.Dice your chicken into bite-sized pieces and place in crock-pot. 2.Dice your onion and carrots and add to chicken. 3.Add the diced green chilies, chicken stock, garlic, salt, cumin, coriander, and black pepper to crock pot. 4.Stir until well combined. 5.Cover and cook on low for 5 hours. 6.About 10 minutes before serving, stir in your coconut milk or cream and the coconut flour. The coconut flour will help thicken the soup just a little. 7.Taste for salt and adjust as needed. 8.Garnish with fresh cilantro and a splash of lime juice.