Boil Chicken in approximately 6-8 C heavily salted and peppered water. Cook until tender and debone. Reserve broth. Chop two potatoes and add to broth together with chopped onion. Cook until tender. Return chopped chicken to broth, add one can chopped green chilies. Test to see if more salt is needed. Reduce heat. Add four slices American cheese. Let melt. Maintain low heat.
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