8 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
2 skinned chicken breast halves (6-ounce)
2 bay leaves
4 cups cubed red potato (about 1 1/2 pounds) (1/2-inch)
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 cans chopped green chiles (4.5-ounce)
1 can no-salt-added diced tomatoes (14.5-ounce) undrained
1 can diced tomatoes and green chiles (such as Ro.Tel) (10-ounce) undrained
1/2 cup evaporated fat-free milk
6 tablespoons shredded reduced-fat sharp cheddar cheese (1 1/2 ounces)

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 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.