Mexi Chicken Stew

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

• Ready In: 7 hrs 10 mins
• Serves: 6-8

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.