Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Colleen Duffley

Ingredients

  • ½ teaspoon garlic salt
  • 4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)
  • 2 teaspoons paprika
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 8 cups water
  • 2 (6-ounce) skinned chicken breast halves
  • ½ teaspoon black pepper
  • + 10 more ingredients
    • ½ teaspoon salt
    • 6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
    • ½ cup evaporated fat-free milk
    • 1 (10-ounce) can diced tomatoes and green chiles (such as Ro.Tel), 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

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...

View full recipe at My Recipes

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