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Ingredients

• 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

Description

This Low-fat Version Of A Popular Texas Stew Is A Favorite Among Becky McKinley's Family And Friends. For Added Panache, Serve It In Bread Bowls, As Becky Does.

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