Mom said, 'If this isn't good, it was Becky's recipe, but if it's good, then I made it!" HA! So thought I should quickly blog it before she has a chance to claim it as her own! :)
Green Chile-Chicken Stew
8 C. chicken broth
1 C. cooked, shredded chicken breast
4 C. cubed red potato (about 1 1/2 lbs)
1-1/2 C. chopped onion
1/2 C. thinly sliced carrot
2 tsp minced fresh cilantro
2 tsp paprika
1/2 tsp garlic salt
1/4 tsp ground cumin
3 (4.5 ounce)cans chopped green chiles
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can tomatoes and green chiles, undrained
1 (5 ounce) can evaporated milk
6 Tbsp shredded sharp cheddar cheese
Sour cream, optional
Combine all ingredient except for evaporated milk and cheese in a large stock pot. Bring to a boil; reduce heat, and simmer 40 minutes or until potatoes are done. Remove from heat; stir in milk. Ladle soup into individual bowls, and sprinkle with cheese and a dollop of sour cream, if using. Yield: 6-8 servings
Recipe slightly adapted from Cooking Light Magazine
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That Becky with her flying fingers getting this on the blog before I could! I would say this is more like a soup because I like to thicken stews, but it does have a lot in it like a stew. Call it what you will, we all liked it :D
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