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Gypsy Stew - From Caroline and Michael

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3 or 4 skinless, boneless chicken breasts cut into chunks
3 quarts water
1 quart chicken broth
12 oz dry sherry
2 lrg yellow onions, diced
3-4 garlic cloves, diced
1 28 oz can whole tomatoes in juice
12-16 whole green chiles, cut into smallish strips
garnish with shredded mozzarella

In large pot, saute onions and garlic in butter.
Add chicken, broth, half the sherry, and water. Bring to a boil for 1 hour.
While it cooks, place tomatoes and green chile in a large bowl. Tear the tomatoes with 2 forks and place bowl in fridge.
After 1 hour, put tomatoes and chiles into pot with remainder of sherry. Salt to taste.
Cook 30 more minutes.
Place cheese cubes in bottom of soup bowls, pour stew over the cheese and serve.

Good with cornbread.

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