Ingredients

8 cups water

1/2 tsp salt

1/2 tsp black pepper

2 (6oz) skinned chicken breast halves

2 bay leaves

4 cups cubed red potato (about 1 1/2 lbs)

1 1/2 cup chopped onion

1/2 cup thinly sliced carrot

2 tsp minced fresh cilantro

2 tsp paprika

1/2 tsp garlic salt

1/4 tsp ground cumin

3 (4.5oz) cans chopped green chile

1 (14.5oz) can no salt added diced tomatoes, undrained

1 (10oz) can diced tomatoes and green chiles, undrained

1/2 cup evaporated fat free milk

6 tbsp (1 1/2oz) shredded reduced fat sharp cheddar cheese

Preparation

  1. Combine first 5 ingredients in a dutch oven. Bring to a boil; cook 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 potatoes and next 9 ingredients (potatoes through tomato and chiles) to broth. Bring to a boil. Reduce heat; simmer 50 minutes or until potatoes are done. Remove from heat; stir in milk. Serve with cheese sprinkled on top.