1 roasted chicken, homemade or store-bought
2 cups canned black beans, rinsed and drained
1 cup tomato sauce
2 cups diced tomatoes
½ cup diced green chiles
2 cups salsa verde (green salsa)
1 jalapeno pepper, seeded and diced
Chili powder, to taste
Remove skin from chicken and pull meat off the bones. Shred into bite-sized pieces and put into a slow cooker. Add beans, tomato sauce, diced tomatoes (with juice), green chiles, salsa, pepper and chili powder. Set to low 2 hours.
Garnish with fresh chopped cilantro and a dollop of low-fat Greek (plain) yogurt instead of sour cream.
Serves six to eight.