1 really big pot

4 or 5 chicken boobies

2 quarts water

Parsley (I use about 2 tsps. of dried)

1 large onion, diced small

2 or 3 tsps. seasoned salt (I use Tony Chachere’s Original Creole)

2 chicken bouillion cubes

Bring the water and seasonings to a boil, add the chicken, lower heat and simmer 45 minutes.  Take the chicken out, let it cool and then shred it.  (I use two forks.  If you cook it right, it should basically fall apart by itself.)  Put the chicken back in the pot.

Now you’re going to need:

2 cans Rotel tomatoes (I use the mild version, if you like it spicier knock yourself out)

1 can whole kernel corn, drained

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can green chili enchilada sauce

Cilantro (I use dried, about 1 or 2 tsps., depending on how much you like cilantro)

1 big tsp. cumin

1 lime

salt, pepper and garlic to taste

Dump all of that in the pot.  Well, you might want to slice the lime in half and squeeze it in, works better that way.  Simmer it all for a while to let the flavors receive.

Serve with tortilla chips (crush them up in the bowl) and shredded white cheese.  I use Queso Quesadilla and Monterey Jack from Mexico.  You can find those in the Mexican section of most grocery stores (well, in Texas you can), or you can just use whatever Jack you can find.