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Roast chicken in the oven or cook in crockpot (see notes below), and once cooled peel off meat and cut into chunks. Save any remaining stock from cooking, and set aside.
Cut jalapeno peppers in half and remove seeds. Dice peppers and onion.
Heat the oil in a skillet and add onions and jalapeno. Cook until soft.
Heat 6 cups of chicken stock in a large pot.
Add pepper and onion mixture, corn, tomatoes, black beans, green chiles, and 4 packets True Lime.
Bring to a boil, and simmer for about 15-20 minutes.
Add chicken, salt, pepper, and cumin.
Stir well, and serve with fresh cilantro and sliced avocado.
A great way to cook a whole chicken for this recipe is to place the chicken (seasoned withTrue Lime Cilantro & Garlic) into a crockpot or slow cooker. Cook on low for about 6-hours, then remove the chicken to let cool. Save the liquid to use for cooking! When chopping jalapenos, you may want to wear gloves. The oils from the peppers can remain on hands (and under fingernails) even after washing.