This easy, creamy white chicken chili is the bomb. I’d even be willing to say White Chicken and Rice Chili is THE BEST chicken chili recipe in these parts. And, if you use a cooked rotisserie chicken, it’s also the fastest chicken chili. Ole!
White Chicken and Rice Chili with Black Beans Recipe
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This recipe came from my good friend, Katherine Berkowitz, a fabulous cook and baker.
Things to Love About this White Chili Chicken and Rice Recipe-
- It’s not your average, every day chili.
- You can make it with or without the beans.
- Using the meat from a rotisserie chicken makes this chili come together in a flash.
What Ingredients Do You Need to Make White Chicken and Rice Chili?
- One box of Spanish Rice-A-Roni
- Cumin and chili powder
- Canola or vegetable oil
- Boneless, skinless chicken breasts (may substitute chicken thighs if your budget says so)
- Aromatics: yellow onion, sweet red bell pepper, and garlic
- Diced tomatoes, I prefer petite diced tomatoes, may substitute diced tomatoes and green chilies
- Black beans
- Chicken broth
- Your favorite garnishments for serving
How to Make White Chicken and Rice Chili in 3 Easy Steps
- Gather up your favorite Dutch oven or stockpot. Over medium heat, add the oil, Rice-a-Roni, and spices, stirring to combine; when the oil is hot add the chicken, letting it cook just until golden brown on all sides; remove and reserve.
- Add the onion, bell pepper, and garlic to the drippings in the Dutch oven; cook until softened.
- Return the reserved chicken to the Dutch oven, then stir in the beans and chicken broth; season to taste with salt and pepper. Serve at once with your favorite garnishments on top.
Easy Recipe Tips for Making Creamy Chicken Chili with Rice and Black Beans
- Can I substitute other canned beans for the black beans?
- If I want this chili to be even more creamy, what should I do?
- Can this recipe be doubled? Does it freeze well?
- If I use a rotisserie chicken, when should I add that to the recipe?
You may substitute any type of canned (cooked) beans for the black beans in this chili; feel free to use pinto beans, chili beans, or even white beans.
If you’d like this chili to have an even more creamy consistency, add 1 cup milk or half-and-half in place of 1 cup of chicken broth.
This recipe doubles great and its freezes well also. I do so all the time.
If you are using the meat from a cooked rotisserie chicken, shred it well with your fingers, then stir in the desired amount of chicken to the chili at the time that the tomatoes, beans and broth added.
Other Chili and Soup Recipes to Enjoy –
Printable Directions for Making White Chicken and Rice Chili with Black Beans
White Chicken and Rice Chili
- 1-2 Tbs. canola or vegetable oil
- 1 box Spanish Rice-A-Roni I’ve tried other varieties of Rice-A-Roni, but I found the Spanish Rice option is the best in this recipe by far!
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 4 each boneless, skinless chicken breasts cut into bite-size pieces
- 1 large yellow onion diced
- 1 red sweet bell pepper seeds and membranes removed, diced
- 4 cloves garlic crushed or minced
- 2 14 oz. cans diced petite tomatoes with juice
- 2 16 oz. cans pinto beans rinsed and drained
- 4-6 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper to taste
- Sour cream, guacamole, corn chips, cilantro, etc for garnishing each bowl of chili
- In a large Dutch oven or stock pot over medium high heat, add the oil; when the oil is hot, add the chili powder, cumin, and spices from the seasoning packet in the Rice-A-Roni box, along with the cubed chicken, cooking it until lightly browned on all sides, approx. 5-6 minutes.
- Remove the browned chicken from the Dutch oven and set aside; add the onion and bell pepper to the drippings in pot (add a bit more oil if needed) and sauté until softened, approx. 6-8 minutes over medium heat. Next, add the garlic to the onion and bell pepper mixture during the last few minutes of cooking time. Stir in the reserved chicken along with the rice, tomatoes, beans and 2-3 cups of chicken broth.
- Simmer the chili over low heat for 25-30 minutes, adding more chicken broth if needed to your desired consistency. Serve each bowl of chili garnished with sour cream, fresh guacamole, and corn chips, etc, as desired.
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