CREAMY MEXICAN STEW

Steps:

• Cook chicken thighs in skillet until done; let cool & then shred with a fork. Cut chorizo into ½-inch slices, and then cut crosswise into smaller pieces. Sauté chorizo in a skillet until cooked through, then combine with shredded chicken in 6-quart Dutch oven. Sauté diced potatoes in skillet until cooked most of the way through, then add to the meat. Mix in the cans of crushed and diced tomatoes, green chilies, corn, lime juice and stir over medium heat. Add spices and cream, and stir; cover and simmer on low for an hour, stirring occasionally so nothing sticks to the bottom. If it needs more liquid, you can add more cream or even some chicken stock. *Serve topped with shredded sharp cheddar cheese and chopped fresh cilantro.