Creamy Mexican Stew

• 16 boneless, skinless chicken thighs
• 1 15 oz. package V&V Supremo mild 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
• 12 oz. bag frozen southwestern corn with onion and peppers
• 1/2 c. lime juice
• 1 1/2 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon chili powder
• 2 tablespoons minced onion
• salt and pepper, to taste
• 1 quart light cream

1. Cook chicken thighs in skillet until done; let cool & then shred with a fork.
2. Cut chorizo into 1/2-inch slices, and then cut crosswise into smaller pieces.
3. Saute chorizo in a skillet until cooked through, then combine with shredded chicken in 6-quart Dutch oven.
4. Saute diced potatoes in skillet until cooked most of the way through, then add to the meat.
5. Mix in the cans of crushed and diced tomatoes, green chilies, corn, lime juice and stir over medium heat.
6. Add spices and cream, and stir; cover and simmer on low for an hour, stirring occasionally so nothing sticks to the bottom.
7. If it needs more liquid, you can add more cream or even some chicken stock.
8. *Serve topped with shredded sharp cheddar cheese and chopped fresh cilantro.

chicken, chorizo, tomatoes, tomatoes, green chilies, potatoes, frozen southwestern corn with onion, lime juice, cumin, coriander, chili powder, onion, salt, light cream

Taken from www.epicurious.com/recipes/member/views/creamy-mexican-stew-50054519 (may not work)