Just another GR refugee. Other than that, I had a stroke in 2004, and read almost anything I can get my hands on, though I have a particular weakness for history, mystery, and historical fiction.
We make this one in the slow cooker, generally using leftover roast chicken. But you can also make it in a soup pot on the stove.
1 or 2 chicken breasts, or 6-8 oz of chicken, or a leftover chicken carcass with some meat still on it
30 oz., or 2 of the smaller cans, of tomatoes, preferably with chili peppers added - we used our own tomatoes, frozen from this summer (we're having a tomato bonanza this year, and still have several hundred tomatoes on the vine)
a can of enchilada sauce, or a jar of salsa, or salsa verde
2 cups frozen corn
2 cans of black beans, drained and rinsed
1 onion, chopped
2 cloves of garlic, minced
2 cups chicken broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
3 corn tortillas, roughly torn or chopped into approximate 1-inch pieces
the juice of a couple of limes
parsley (we hate cilantro - use it if you like it)
warmed whole tortillas
In the slow cooker, you can either put in everything except the garnishes and cook on high for 4-6 hours, or low for 8-10. (We usually do high for about 4ish hours.) At the end you'll want to remove the chicken, shred the chicken with a fork, and put the shreds back in. Serve with whatever garnishes you like (I'm partial to lime and sour cream), and warm tortillas, to eat like bread, with it.
We made this last night, using the carcass of a chicken we had roasted earlier this week. Delicious. We still have plenty of leftovers.