Green Chile-Chicken Stew

Ingredients

• ½ teaspoon garlic salt
• 2 teaspoons paprika
• 2 (6-ounce) skinned chicken breast halves
• ½ teaspoon black pepper
• 8 cups water
• ½ teaspoon salt
• 6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
• + 10 more ingredients
• • ½ cup evaporated fat-free milk
  • 1 (10-ounce) can diced tomatoes and green chiles (such as Ro.Tel), undrained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 3 (4.5-ounce) cans chopped green chiles
  • 2 teaspoons minced fresh cilantro
  • ½ cup thinly sliced carrot
  • 1 ½ cups chopped onion (about 1 large)
  • 2 bay leaves
  • ¼ teaspoon ground cumin
  • 4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)

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 t...

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