2 tablespoons olive oil

1 sweet yellow onion, diced

2 red bell peppers, diced

4 cloves of garlic, minced

1, 14 oz. can fire roasted tomatoes

2, 4 oz. cans Hatch green chiles

4 cups chicken broth

5 cups shredded chicken thighs (about 2 lbs)

1 cup lite coconut milk

1 tbsp ground cumin

2 tsp chili powder

1 tsp dried oregano

1 tablespoon Montreal Steak Seasoning

STOVETOP RECIPE:

Season your chicken thighs with Montreal Steak Seasoning and sear on all sides in a large pot with 1 tablespoon olive oil. Once cooked though, remove thighs from pan and set aside. Add remaining olive oil, yellow onion, bell pepper and garlic to the pot and saute until soft, about 5 minutes. Add the remaining ingredients. This includes the fire roasted tomatoes, green chiles, chicken broth, shredded chicken, the lite coconut milk, ground cumin, chili powder, dried oregano, and remaining Montreal Steak Seasoning. Bring to a boil and then simmer for 30 minutes. Serve with cilantro, avocado, and tri-colored tortillia strips. Enjoy!

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CROCKPOT RECIPE:

This recipe can be made in the crockpot. Simply add the raw, uncooked chicken thighs to the crockpot along with all ingredients. Allow to cook on low for 4 hours or until the chicken is easily shredded with two forks. When the chicken is ready, remove from the crockpot, shred and then return to the Crockpot. Allow to simmer for 2 more hours to allow the chicken to soak up all the flavors.