Fill a large dutch-oven style pot half way with water. Place the
chicken in this pot, making sure there is enough water to completely
cover the chicken. Heat and boil until chicken is completely done, 30
to 40 minutes.
Remove from heat.
Remove the chicken to a cutting board (leaving the stock in the pot)
and sepa- rate meat from the bone using a fork and knife.
Return the boned chicken to the pot and discard the bones and
skin. Return to medium heat.
If a lot of the water cooked down, add another cup or two so the
stock isn’t too thick.
Crumble the chicken soup cubes into the pot, then add the onion,
and Cuban Black Beans mix. Stir well.
Stir in 2 cans of green chiles.
Simmer 15 to 20 minutes or until onions are soft.
Remove from heat and serve.
Slow cooker (to be done the night before or early in the day before your meal)
Place the chicken in slow cooker and completely cover with water.
Set temperature to 4 hours, or if doing this before work, set to 8
When cycle is complete (or chicken is done) remove chicken to
cutting board and separate the meat and break into bite-sized
chunks. Discard bones and skin.
Return chicken to pot and crumble in the chicken soup cubes,
Cuban Style Black Bean mix, onion, and green chiles. Mix well.
Turn cook time to the quickest setting, or Hi. Simmer in slow cooker
(lid off) until soup is thick and bubbly, approximately 35-45 minutes.