Mexi Chicken Stew

• 2 -2 12 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
• 14-12 teaspoon chili powder
• 12 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
• 12 cup light sour cream
• 1 cup shredded cheddar cheese
• warm flour tortilla (optional)
• hot cooked rice (optional)

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.
5. Cover for about 15 minutes to let melt.
6. Stir again.
7. Serve with warm tortillas or over rice.

chicken breasts, onion, potatoes, frozen corn, cumin, chili powder, garlic, fresh cilantro, green chilies, salsa, tomato sauce, light sour cream, cheddar cheese, flour tortilla, rice

Taken from www.food.com/recipe/mexi-chicken-stew-205605 (may not work)