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.
Heat chicken broth to a low boil. If you have a pouch of Idahoan Scalloped Potatoes, roll over the package with a rolling pin to crunch up the potato slices. If you have a box of the Scalloped, empty into a gallon size storage bag and roll out to crunch up the pieces. Add crunched up casserole packages to crock pot. Place crock pot on high until potato pieces are soft. Then reduce to a simmer and add chicken and diced green chilies. Simmer for 30 minutes. Add jack cheese just before serving or better, place some in the bottom of soup bowl and ladle chili over the top. Add garnishment if desired such as fresh chopped cilantro, lime wedge, or chopped scallions.
A great recipe to try for all your Turkey Day leftovers. This recipe uses all your favorite leftovers to make one delicious meal. Fun to make and even more fun to eat.
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.