Verde Chicken Chili

• 1 whole (2- To 3-pound Size) Deli Style Chicken (2-3lbs)
• 2 cans (10 Oz. Can) Green Enchilada Sauce
• 2 cans (4.5 Oz. Can) Chopped Green Chilies
• 2 cartons (32 Oz. Carton) Chicken Broth
• 1 can (10 Oz. Can) Rotel Tomatoes (mild Or Hot)
• 2 cubes Chicken Bouillon
• 1 teaspoon Cumin
• 1 can (12 Oz. Can) Shoepeg Corn (You Can Use Frozen)
• 1/2 cups Fresh Cilantro, Chopped
• 2 cans (15 Oz. Can) Black Beans, Rinsed And Drained

1. Pull chicken meat from bones and shred into small pieces.
2. Transfer cooked chicken to a large Dutch oven. Add the enchilada sauce, green chilies, chicken broth, tomatoes, bouillon cubes, cumin, and corn. Let soup simmer 10-15 minutes. Add chopped cilantro and rinsed black beans and let soup simmer another 5 minutes. Serve immediately with hot bread, or tortilla chips and sour cream.

deli, enchilada sauce, green chilies, cartons, tomatoes, chicken bouillon, cumin, fresh cilantro, black beans

Taken from tastykitchen.com/recipes/soups/verde-chicken-chili/ (may not work)