Combine all of the ingredients in a large stock pot or saucepan and stir over a medium heat. Simmer gently for 2 hours, stirring occasionally, until the chicken is tender and no longer pink in the centre.
Remove bones from the chicken thighs and shred the meat; discard the bones and add the shredded chicken back in.
Ladle into warmed bowls and serve with soured cream, grated cheese or tortilla chips. Enjoy!