2 tbsp. vegetable oil
1 lg. garlic clove
1 med. yellow onion
2 lb. boneless, skinless chicken breasts
1 tbsp. cumin
1 tsp. Mexican oregano
3 tbsp. chili powder
1/2 c. any kind of chili peppers (canned or roasted and peeled)
1 (4 oz.) can tomatillos
1 tbsp. mesquite barbecue sauce
2 lb. stewed or crushed tomatoes
2 (12 or 16 oz.) cans of black beans
Sour cream, cheddar cheese (optional)

Heat oil in a saucepan/stockpot. Saute garlic and onions, using high heat, until slightly limp, then add chicken. Saute chicken until slightly browned, then lower heat. Cover pan/stock with a tight fitting lid and continue to cook chicken until it is done. Remove chicken and allow it to cool, then cut or shred into smaller pieces, set aside. Add cumin, oregano, chili powder, chili peppers, tomatillos, barbecue sauce and tomatoes to ingredients remaining in the pan/stock pot and simmer until liquid is reduced by 1/4. Add chicken and beans, cook for 5 minutes. Top each serving with sour cream and/or cheddar cheese. Serve with warm flour tortillas.