Mexi Chicken Stew

Prep Time: 10 Minutes

Cook Time: 410 Minutes

Ready In: 420 Minutes

Servings: 8

A crock pot recipe, but could easily be adapted to stovetop or even the oven.

Ingredients:

2 -2 1/2 lbs boneless skinless chicken breasts, cut into about 1 1/2-inch pieces

1 cup diced onion

4 medium potatoes, peeled and cut very small

1 cup frozen corn, can use canned

2 teaspoons cumin

1/4-1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 -2 tablespoon chopped fresh cilantro

1 (4 ounce) can diced green chilies

1 (15 ounce) jar mild salsa, can use hot if you can take it

1 (15 ounce) can tomato sauce

1/2 cup light sour cream

1 cup shredded cheddar cheese

warm flour tortilla (optional)

hot cooked rice (optional)

Directions:

1. Place chicken pieces in bottom of the slow cooker.
2. Add all remaining ingredients EXCEPT the shredded cheese.
3. Cover and cook on low for about 7 hours.
4. Stir in the shredded cheese. Cover for about 15 minutes to let melt. Stir again.
5. Serve with warm tortillas or over rice.

By RecipeOfHealth.com