Chicken Chile Verde Stoup

Found a wonderfully simple recipe on the internet and changed it up a bit. Laura said it was the best soup I'd ever made and she always loves the soups I make.

Chicken Chile Verde Stoup

8 or 9 chicken thighs, roasted and taken off the bone
2 cans low sodium NO MSG chicken stock or equivalent amount of home made
1 large can green enchilada sauce (store brand works just fine)
1 large onion, chopped
1# or more frozen corn
2 cans black beans, well rinsed
3 cloves garlic, minced (I use the larger ones on the bulb)
Handful of fresh cilantro, chopped
2 Tablespoons oil (I used olive)

First, cook onions in oil until limp(ish), OR you can toss them in with all the other items, except the chicken. The really wonderful thing about this recipe is there's alot of wiggle room. If you're in a hurry, toss it all in, reserving the chicken for the last 10 minutes. Bring to a boil and simmer for 25 to 30ish minutes. If you'd prefer NOT to roast the chicken, cut up the raw thighs and toss it in with the rest of the items rather than saving it for the last 10 minutes. This is a delicious and VERY easy soup/stew.
Kat's recommendation: If you're not in a hurry, roast the thighs first. My first batch was the best. Second batch I did the fast way and, while it was delicious...the first batch was more so!