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.