Spicy Three-Pepper Mexican Chicken Soup

Heat coconut oil in a medium-sized cast-iron skillet over medium-high heat. Pat chicken thighs down to remove excess moisture. Season skin side of chicken liberally with all spices. Add thighs to pan skin-side down and brown for about 3-4 minutes – just enough to get a nice color. Remove from the heat and add to the insert of a slow cooker, skin-side up.In a medium bowl, combine coconut milk beverage, chicken broth, apple cider vinegar, tamari, and honey. Whisk to thoroughly combine. Pour over chicken in slow cooker.Add remaining vegetables, canned potatoes, and canned tomatoes to the slow cooker.Cover and cook on Low for 5 hours. Remove chicken thighs from slow cooker and detach skin. (It will probably fall off very easily!) Shred now-skinless chicken from the bones using two forks. Discard skin and bones. Return shredded chicken to the slow cooker.Taste for seasoning and adjust salt or pepper as necessary. (It may be spicy and salty enough already so tread lightly!)Tear up the corn tortilla or, if using a tostada, crumble into bite-sized pieces and add to slow cooker. It will disintegrate into the broth and help to thicken it slightly.Cover and continue to cook on Low for 1 additional hour.Serve with garnishes as desired.