SPECIAL GREEN CHILI CHICKEN STEW

INGREDIENTS:
2 tbs Bertolli olive oil
2 cups onions diced
4 garlic cloves minced
6 cups chopped Hatch Green Chili’s (see note)
1 28 oz can diced tomatoes drained
2 cups Green Giant frozen corn
2 cups peeled and diced potatoes
1 rotisserie chicken chopped
8 cups College Inn chicken broth
2 tbs McCormick cumin
1 tbs Chimayo red chili powder (or other red chili to your liking)
2 tbs Hatch green chili powder (optional, use it if you have it)
2 tsp Morton salt
1 tsp pepper
¼ Wondra flour (see note)
1 bunch cilantro chopped
INSTRUCTIONS:
In a separate pot of salted water add peeled and diced potatoes. Bring to a boil and cook until almost cooked through. About 10 minutes. Strain and set aside.
Heat up olive oil in bottom of a large dutch oven. Add onions and saute for about 5 minutes. Add garlic, green chili, and tomatoes.
Stir in salt and pepper, cumin and ground chili.
Add chicken broth and simmer for 20 minutes …
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