White Chicken and Rice Chili
This dutch oven Chicken and Rice Chili is a flavorful chili recipe made with Rice-A-Roni, cumin, chili powder, a rotisserie chicken or chicken breasts, and pinto beans.
Dutch Oven White Chicken and Rice Chili
I’d even be willing to say this is THE BEST chicken chili recipe in these parts.
This is an excellent rotisserie chicken recipe or works well with leftover boneless chicken breasts.
It’s also the fastest white chicken chili in the Dutch oven that I know of, with this bold yet not spicy combination of flavors.
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I have made this chili without the beans, too. It still tastes so good.
But don’t forget to garnish it with sour cream; it really makes this dish stand out!
This recipe came from my good friend, Katherine Berkowitz, a fabulous cook and baker.
Ingredients for White Chicken and Rice Chili
- Spanish Rice-A-Roni
- Rotisserie chicken: I used both breasts, thighs and leg meat from the rotisserie chicken. You can also use 4 cooked chicken breasts.
- Pinto beans
- Large yellow onion
- Sweet red bell pepper
- Diced tomatoes: I prefer petite diced tomatoes, may substitute diced tomatoes and green chilies
- Chicken broth
- Cumin
- Chili powder
- Minced garlic
- Canola or vegetable oil
- Your favorite garnishments for serving
How to Make White Chicken and Rice Chili
Gather up your favorite Dutch oven or stockpot.
Dice your rotisserie chicken or chicken breasts.
Over medium high heat, add the oil, the seasoning packet found within the Rice-a-Roni box, and spices, stirring to combine.
Add the cubed chicken to the spices, seasoning it and browning it for approximately 3-4 minutes in the pan with the spices.
Remove the browned and seasoned chicken form the Dutch oven and set aside.
Add the garlic, onion, and bell pepper to the drippings in the pot. You may need to add a bit more oil to the pan.
Saute the onion, red pepper and garlic until softed, approximately 6-8 minutes.
Stir in the reserved cooked rotisserie chicken, the Rice-A-Roni, tomatoes, pinto beans and 3 cups of chicken broth.
Simmer the chili over low heat for 25-30 minutes, adding more broth if needed to make your desired consistency.
Serve each bowl of chili garnished with sour cream, fresh guacamole, and corn chips or crackers as desired.
Can I substitute other canned beans?Â
You may substitute any type of canned (cooked) beans in this chili.
Feel free to use pinto beans, chili beans, or even white beans.
If I want this chili to be more creamy
If you’d like this chili to have an even creamier consistency, add 1 cup milk or half-and-half in place of 1 cup chicken broth.
Can this recipe be doubled?
This recipe doubles great.
Can I freeze chili?
Dutch oven white chicken and rice chili freezes well. I do so all the time.
Simply store it in a vacuum-sealed back or ziplock bag for up to 6 months.
Other Chili and Soup Recipes to Enjoy
Orzo Chicken Soup with Lemon and VegetablesÂ
Instant Pot Broccoli Cheese Noodle SoupÂ
Instant Pot Sausage, Bacon and Potato SoupÂ
How to Make Instant Pot Chicken Tortilla SoupÂ
White Chicken and Rice Chili
Ingredients
- 1 each rotisserie chicken- breast, thighs, legs cut into bite-size pieces
- 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!
- 2 16 oz. cans pinto beans rinsed and drained
- 2 14 oz. cans diced petite tomatoes with juice
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 large yellow onion diced
- 1 red sweet bell pepper seeds and membranes removed, diced
- 4 cloves garlic crushed or minced
- 1-2 Tbs. canola or vegetable oil
- 4-6 cups chicken or vegetable broth
Instructions
- Gather up your favorite Dutch oven or stockpot.
- Dice the rotisserie chicken or chicken breasts.
- Over medium high heat, add the oil, the seasoning packet found within the Rice-a-Roni box, and spices, stirring to combine.
- Add the cubed chicken to the spices, seasoning it and browning it for approximately 3-4 minutes in the pan with the spices.
- Remove the browned and seasoned chicken form the Dutch oven and set aside.
- Add the garlic, onion, and bell pepper to the drippings in the pot. You may need to add a bit more oil to the pan.
- Saute the onion, red pepper and garlic until softed, approximately 6-8 minutes.
- Stir in the reserved cooked rotisserie chicken, the Rice-A-Roni, tomatoes, pinto beans and 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. Â
- Serve each bowl of chili garnished with sour cream, fresh guacamole, and corn chips, etc, as desired.
Notes
Nutrition
This sounds good. I used to live in Topeka and remember seeing you at events there.
Hi Barbara – thanks for this note! I hope you try the white chili – it’s one of my favorites and the rice-a-roni surprised me! Chef Alli
I made this for visitors last night! So yummy and good!! I made it even easier by using canned chunk chicken!
Hi Clyta –
Thank you for letting me know you enjoyed this recipe. Love it that you used the canned chicken to make it even easier!
Your fan,
Chef Alli