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.


Recipe Summary

6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


* You can substitute 3 cans of chicken breast meat for the shredded rotisserie chicken.

Nutrition Facts

193 calories; protein 11.8g 24% DV; carbohydrates 25.4g 8% DV; fat 2.2g 3% DV; cholesterol 19.3mg 6% DV; sodium 2131.8mg 85% DV. Full Nutrition