Green Chili And Chicken Stew

• 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

1. 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. 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.

water, salt, black pepper, chicken, bay leaves, cubed red potato, onion, carrot, fresh cilantro, paprika, garlic, ground cumin, green chile, salt, tomatoes, milk, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/green-chili-and-chicken-stew-50166243 (may not work)