Photo: Colleen Duffley
6 servings (serving size: 1 2/3 cups soup and 1 tablespoon cheese)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Airebt's Review

February 20, 2013