Creamy Mexican stew

By shelliediman

Ingredients

• 16 boneless skinless chicken thighs
• 1 15 oz package chorizo
• 1 28 oz. Can crushed tomatoes
• 1 28 oz. Can petite diced tomatoes with juice
• 2 cans mild green chilies
• 4 medium potatoes diced small
• 1 12 oz. Frozen southwestern corn with onions and peppers
• 1/2 cup lime juice
• 1 1/2 tbsp cumin
• 1 tbsp coriander
• 1 tbsp chili pepper
• 2 tbsp minced onion
• Salt and pepper
• 1 qt. Light cream

Preparation

Step 1

Cook chicken till done....shred with fork and put in large pot.
Cut chorizo into 1/2 inch slices. Then cut crosswise.
Sautee in skillet till cooked through.
Sautee diced potatoes in skillet till cooked most of way through.
Add meat. Mix in cans of tomatoes, green chilies, corn, lime juice and stir over medium heat.
Add spices, cream and stir.
Cover and simmer on low for 1 hour stirring occasionally so nothing sticks.
If need for more liquid add cream or chicken broth.