4 cups chicken stock (preferably a low-sodium variety)
1 pound boneless, skinless chicken breasts (trimmed)
2 large ears of fresh corn (or 2 cups Earthbound Farm Frozen Organic Sweet Corn, still frozen)
  canola oil
  Salt and freshly ground black pepper
6 whole wheat flour or corn tortillas (6-inch size)
1/2 cup cooked brown rice
1 can black beans (15 oz, rained and rinsed)
1 cup mild or medium salsa
2 1/2 cups shredded Monterey Jack cheese
  fresh cilantro (chopped, optional)
  sour cream (optional)
1 1/2 cups water
1 can tomato paste (6 oz)
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon unsweetened cocoa powder
1 large garlic clove (peeled and finely minced)
1/2 teaspoon salt