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
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