Green Chicken Chili - cooking recipe

Ingredients

16 ounces salsa verde
2 lbs chicken thighs, cut into 1 1/2 inch pieces
1 cup corn, canned, frozen
1 (15 ounce) can cannellini beans
2 anaheim chilies, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
2 teaspoons cumin, ground
1/2 teaspoon salt
1/2 cup cilantro, chopped
lime wedge, sour cream, shredded cheese

Preparation

Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker.
Cover and cook on high 5-6 hours or on low 8-9 hours.
Stir in cilantro, serve with lime and sour cream and shredded cheese.
Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand!
Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.