Green Chile-Chicken Stew

• 8 cups water
• 12 teaspoon salt
• 12 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 12 cups chopped onions (about 1 large)
• 12 cup thinly sliced carrot
• 2 teaspoons minced fresh cilantro
• 2 teaspoons paprika
• 12 teaspoon garlic salt
• 14 teaspoon ground cumin
• 3 (4 1/2 ounce) canschopped green chilies
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (10 ounce) candiced tomatoes and green chilies, undrained
• 12 cup fat-free evaporated milk
• 6 tablespoons shredded reduced-fat sharp cheddar cheese

1. Combine the first 5 ingredients in a Dutch oven.
2. Bring to a boil; cook for 10 minutes.
3. Remove from heat.
4. Remove chicken from broth; remove chicken from bones, discarding bones.
5. Cut meat into bite-size pieces; return to broth.
6. Discard bay leaves.
7. Add potato and next 9 ingredients (potato through tomatoes and chiles) to broth.
8. Bring to a boil; reduce heat, and simmer 50 minutes or until potato is done.
9. Remove from heat; stir in milk.
10. Ladle soup into individual bowls, and sprinkle with cheese.

water, salt, black pepper, chicken breast halves, bay leaves, cubed red potatoes, onions, carrot, fresh cilantro, paprika, garlic salt, ground cumin, green chilies, salt, tomatoes, milk, cheddar cheese

Taken from www.food.com/recipe/green-chile-chicken-stew-229905 (may not work)