Green Chile-Chicken Stew

• 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

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.

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

Taken from www.myrecipes.com/recipe/green-chile-chicken-stew-0 (may not work)