Ingredients:

2 pounds skinless organic chicken, bone-in
2 Tbs ghee, coconut oil, avocado or olive oil
2 small onions
1 red bell pepper, chopped
4 cloves garlic, minced
6 ounces chicken broth
1 (14.5 ounce) can diced tomatoes (organic)
1 (4 ounce) can tomato sauce
2 (4 ounce) can chopped green chiles
1 Tsp. chili powder
1 Tsp. ancho chili pepper
3/4 Tsp. ground cumin
Pinch of cayenne pepper (or to taste)
1/2 Tsp. smoked paprika
1 Tsp. oregano, dried
Sea salt and pepper to taste
2 yellow squash, coarsely chopped
4 ounces frozen green beans, whole
1 to 2 15 ounce cans black beans (optional)
1 Tbs. fresh lime juice
Small handful fresh cilantro, chopped

Directions:
Layer crockpot with chicken (salt and pepper), oil of choice, garlic, onions, red
pepper, and green beans. The green beans need to be toward the middle to fully
cook. Reserve the lime juice and cilantro for use once the cooking is complete. Add
the remaining ingredients, placing the squash on top (it cooks much faster).
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
After cooking, remove chicken, debone, shred and return to crock. (Save the bones
in the freezer for bone broth!) Stir, adding fresh lime and cilantro. Salt and
pepper to taste.
Tips: Garnish with fresh cilantro, lime wedges, and be sure to consider serving
with coconut milk yogurt. This is my youngest son’s favorite soup!