Green Chile-Chicken Stew

By dashy_65

Cooking Light

MAY 2000

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

Preparation

Step 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.

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.

239 cal, 2.3g fat, 18.4g protein, 36.3g carbs, 4g fiber, 914mg sodium