Green Chile-Chicken Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This low-fat version of a popular Texas stew is a favorite among Becky McKinley's family and friends. For added panache, serve it in bread bowls, as Becky does.

Ingredients:

8 cups water

1/2 teaspoon salt

1/2 teaspoon black pepper

2 (6-ounce) skinned chicken breast halves

2 bay leaves

4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)

1 1/2 cups chopped onion (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 (4.5-ounce) cans chopped green chiles

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

1 (10-ounce) can diced tomatoes and green chiles (such as ro.tel), undrained

1/2 cup evaporated fat-free milk

6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese

Directions:

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.

By RecipeOfHealth.com