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
- Rice-A-Roni: Choose the Spanish Rice variety.
- 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 to the Dutch oven; when the oil is hot, add the seasoning packet found within the Rice-a-Roni box, along with the cumin and chili powder, stirring to combine.
Add the diced or shredded chicken the Dutch oven, stirring it into the spices until well coated; cook for 3-4 minutes; remove from the pot and reserve.
Add the garlic, onion, and bell pepper to the drippings that remain in the Dutch oven; you may need to add a bit more oil to the pot at this point.
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 with juices, pinto beans and 3 cups of chicken broth.
Simmer the chili over low heat for 25-30 minutes, adding more broth if needed. (Sometimes the rice absorbs more liquid that I prefer!)
Serve each bowl of chili garnished with sour cream, fresh guacamole, and corn chips, as desired.
Can I substitute other canned beans?
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 Vegetables
Instant Pot Broccoli Cheese Noodle Soup
Instant Pot Sausage, Bacon and Potato Soup
How to Make Instant Pot Chicken Tortilla Soup
White Chicken and Rice Chili
Ingredients
- 1 whole rotisserie chicken, pull the fully cooked breast and thigh meat from the bones, chop into bite-size pieces or shered
- 1 ( 6.8 oz. box Rice-A-Roni, Spanish Rice flavor 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 juices
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 medium yellow onion, diced
- 1 medium red sweet bell pepper, seeds and membranes removed
- 4 cloves garlic, crushed or minced
- 1-2 Tbs. canola or vegetable oil
- 4-6 cups chicken or vegetable broth
- Your favorite toppings, sour cream, guacamole, and corn chips, etc, as desired
Instructions
- Gather up your favorite Dutch oven or stockpot.
- Over medium high heat, add the oil to the Dutch oven; when the oil is hot, add the seasoning packet found within the Rice-a-Roni box, along with the cumin and chili powder, stirring to combine.
- Add the diced or shredded chicken to the Dutch oven, stirring it into the spices until well coated; cook for 3-4 minutes. Remove from the pot and reserve.
- Add the garlic, onion, and bell pepper to the drippings that remain in the Dutch oven; you may need to add a bit more oil to the pot at this point.
- 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 with juices, pinto beans and 3 cups of chicken broth.
- Simmer the chili over low heat for 25-30 minutes, adding more chicken broth if needed. (Sometimes the rice absorbs more liquid than I prefer!)
- Serve each bowl of chili garnished with sour cream, fresh guacamole, and corn chips, etc., as desired.
Notes
Nutrition
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
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