Heat the oil in a large skillet over medium heat.

Sear the chicken thighs until golden brown on both sides, about 3 minutes per side. Season with salt and pepper. Set aside on a clean cutting board and once ready to handle, slice them into large pieces. Transfer chicken to your crockpot.

Meanwhile, in that same skillet, saute your onion with the garlic for 3-4 minutes. Stir in the cumin. Transfer to the crockpot using a rubber spatula to get all the flavors in there.

Add the green chiles and the crushed tomatoes into your crockpot.

Stir in the broth and beans. Set the lid on and cook on HIGH for 3-4 hours or LOW for 7-8 hours.

Once the time is up, use a pair of tongs to take the chicken out into a shallow dish. Shred your chicken then return it into the crockpot.

In a small bowl, whisk the coconut milk with the flour until smooth.

Stir the coconut milk mixture into the soup.

Stir in the thawed peas.

Serve hot, topped with shredded cheese, fresh cilantro, diced avocado, lime wedges, and high-quality corn chips.