Rotisserie Chicken and Black Bean Chili

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.