(adapted from the recipe at Allrecipies.com)
Ingredients:
1 pound of boneless, skinless chicken breast
2 1/2 cups dry sherry
1 1/2 cups chicken stock
3 tsp crushed garlic
3 onions, quartered
1 small can diced green chilies
2 14oz cans diced tomatoes
grated cheese
Directions:
1. In a large pot add: chicken stock, onions, garlic, and chicken and 1 1/2 C sherry. Simmer for about 45 minutes.
2. Remove chicken from pot, set aside to cool. Add green chilies and tomatoes to simmering stock.
3. When cool enough to handle, shred or roughly cut chicken and return to pot. Add one last cup of sherry to the pot and simmer for at least another 30 minutes.
Serve with shredded cheese on top, if desired.
I added finely shopped celery with the onions.
The kids preferred it drained from the broth and cut into much smaller pieces.
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