New Mexico Chicken Chili Soup | Jacobs Farm / del Cabo

Ingredients

• 1 whole chicken, about 2-3 pounds
• 1 lb. fresh or 16 ounces of canned Roma tomatoes
• 3 white or yellow onions, cut in quarters
• 4-5 cloves garlic, peeled and cut in half
• 1 tablespoon fresh oregano, snipped
• 1 sprig of fresh rosemary
• 10-12 mild or medium green chilies (Anaheim peppers are a perfect choice); roasted, peeled, deveined,and sliced in long strands
• Salt, pepper to taste
• 1 cup soft yellow cheese, such as Monterey Jack, cut in cubes
• 1 cup sherry