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.
In the meantime, remove meat from the rotisserie chicken and chop into bite size pieces.
Add chicken, corn, and potatoes into chili.
Add flour to thicken and cook for another 10 minutes.
Stir in chopped cilantro and serve.
