Servings: 6

1 T. Avocado Oil 1 T. Avocado Oil
1 Onion, diced 1 Onion, diced
4 Carrots, sliced thin 4 Carrots, sliced thin
1 Yellow Pepper, diced 1 Yellow Pepper, diced
1 Red Pepper, diced 1 Red Pepper, diced
1 small can diced Green Chilies 1 small can diced Green Chilies
1 14 oz. can Black Beans, drained and rinsed 1 14 oz. can Black Beans, drained and rinsed
3 c. Cooked Chicken, diced ½" 3 c. Cooked Chicken, diced ½"
2 c. Chicken broth 2 c. Chicken broth
1 can full fat Coconut milk 1 can full fat Coconut milk
1 T. Chili powder 1 T. Chili powder
1 t. Cumin 1 t. Cumin
1 t. Sea Salt 1 t. Sea Salt
2 T. Arrowroot flour 2 T. Arrowroot flour
2 T. Water 2 T. Water

In a large pot, sauté the onion, carrots and peppers until the onion is nearly opaque.
Add the chilies, black beans, Chicken, broth, coconut milk and spices. Stir to combine. Cover the pot and bring soup to a boil. Turn down to simmer and simmer until carrots are cooked through.
In a small bowl, combine Arrowroot flour and water and stir until it is a slurry. Add to pot and stir. Soup should thicken in 2 to 3 minutes.