CROCKPOT / SLOW COOKER INSTRUCTIONS: Add the oil, chicken, onions, garlic, seasonings, beans, and green chilies to the slow cooker and stir until well combined.

Next, add the bone broth and lime juice to the slow cooker and cover with lid.

Cook the chili on low for 4-6 hours until the chicken is tender and shreddable.

Remove the chicken from the slow cooker and use two forks to shred the meat before adding it back to the slow cooker.

Next, stir in the coconut cream, leafy greens and corn kernels to the chili. Let the chili cook for another 30 minutes until everything is heated through.

STOVETOP INSTRUCTIONS: Heat a large stove-top pot over medium-high heat and add the avocado oil or grass-fed ghee, letting it melt.

Season chicken thighs with 1 tsp of sea salt and black pepper. Sear the chicken for 4-5 minutes on each side until browned and then remove from the pot. You may need to do this in 2 batches to evenly brown all of the chicken.

Lower the heat to medium and add the diced onion to the pot. Cook for 3-5 minutes until the onions are translucent.

Add the garlic and all seasonings and cook an additional 1-2 minutes until fragrant.

Stir in the white beans, green chilies, bone broth, lime juice and browned chicken and bring mixture to a boil, then reduce to a simmer and cook for about 20-25 minutes, until chicken is cooked through.

Once cooked, remove chicken thighs from the pot and use two forks to shred the meat, then add back to the pot.

Stir in the coconut cream, leafy greens and corn kernels and simmer for another 5 minutes, until greens are wilted and soup is heated through.

Top with toppings of choice and enjoy!