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.
- 2 packages Idahoan® Scalloped Homestyle Casseroles, or one Family Size Scalloped Homestyle Casserole
- 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
- Heat chicken broth to a low boil.
- 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.
- Add potato pieces and Scalloped cheese blend to chicken broth and cook until tender.
- Reduce to a simmer and add chicken, diced green chilies and beans.
- Simmer for 30 minutes.
- Add cheese just before serving or place in the bottom of soup bowl and ladle chili over the top.
- Add garnishes such as fresh chopped cilantro, lime wedge, or chopped scallions if desired.