Chili Blanco

A great hearty option for a hungry appetite, our Chili Blanco recipe blends together a great potato soup recipe with green chilies, white beans, chicken and cheese. Experiment with garnishes to make this recipe your own.
Chili Blanco
Serves: 6
  • 2 4-oz pouches Idahoan® Scalloped Homestyle Casseroles
  • 2 32-oz packages reduced sodium chicken broth
  • 1 shredded rotisserie chicken or 3 cans of chicken breast meat
  • 2 cans of diced green chilies
  • 1 15-oz can of white beans, rinsed
  • Shredded Jack cheese
  • Cilantro, lime wedges, chopped scallions for garnish if desired
  1. Heat chicken broth to a low boil.
  2. Remove product from packages of Idahoan Scalloped Homestyle Casseroles and place in a gallon-sized storage bag. Use a rolling pin to crunch up the pieces.
  3. Add potato pieces and Scalloped cheese blend to chicken broth and cook until tender.
  4. Reduce to a simmer and add chicken, diced green chilies and beans.
  5. Simmer for 30 minutes.
  6. Add cheese just before serving or place in the bottom of soup bowl and ladle chili over the top.
  7. Add garnishes such as fresh chopped cilantro, lime wedge, or chopped scallions if desired.


Chili Blanco

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