Cook chicken in water until cooked. Remove chicken from broth to cool and then cut into bite-size pieces. In a large sauce pan, heat coconut oil and add onion and garlic and saute for 3-5 minutes. Add carrots, peppers and spices and cook for 3-5 more minutes. Add broth, beans, chilies and tomato sauce and bring to a boil. Reduce heat to a medium heat and cook for 15 minutes, or until carrots are tender. If desired, split recipe in half and puree in a blender then return to the pot. Add chicken and cook until desired temperature and serve. Top with a slice of carrot or sour cream if desired.