1 (15 oz.) can black beans
2 chicken breasts, boiled, cut up, reserve stock
1 c. chicken stock
1 (12 oz.) can corn
1 can Rotel diced tomatoes & green chilies
1 bunch chopped green onions
Fresh cilantro, about 15 sprigs
1 c. shredded Monterey Jack cheese
1 avocado, sliced
Tortilla chips
Fresh cilantro for garnish

In 3 quart saucepan, combine first seven ingredients. Bring to boil. Reduce heat and simmer 15 minutes. To Serve: Put in individual bowls and top with cheese, avocado slices, crunched tortilla chips and cilantro. The key to this recipe is the cilantro. Makes 4 to 6 servings.