Green Chile-chicken Stew

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (6 ounce) skinless chicken breast halves
• 2 bay leaves
• 4 cups cubed red potatoes (1/2-inch, about 1 1/2 pounds)
• 1 1/2 cups chopped onions (about 1 large)
• 1/2 cup thinly sliced carrot
• 2 teaspoons minced fresh cilantro
• 2 teaspoons paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• 3 (4 1/2 ounce) cans chopped green chilies
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1/2 cup fat-free evaporated milk
• 6 tablespoons shredded reduced-fat sharp cheddar cheese

Recipe

• 1 combine the first 5 ingredients in a dutch oven. bring to a boil; cook for 10 minutes. remove from heat. remove chicken from broth; remove chicken from bones, discarding bones. cut meat into bite-size pieces; return to broth. discard bay leaves.
• 2 add potato and next 9 ingredients (potato through tomatoes and chiles) to broth. bring to a boil; reduce heat, and simmer 50 minutes or until potato is done. remove from heat; stir in milk. ladle soup into individual bowls, and sprinkle with cheese.