This easy, creamy white chicken chili is the bomb. I'd even be willing to say it's THE BEST chicken chili recipe in these parts. And, if you use a cooked rotisserie chicken, it's also the fastest chicken chili! We like this easy white chicken chili topped with salsa, sour cream and guacamole. Ole!
1box Spanish Rice-A-RoniI’ve tried other varieties of Rice-A-Roni, but I found the Spanish Rice option is the best in this recipe by far!
4each boneless, skinless chicken breastscut into bite-size pieces
1large yellow oniondiced
1red sweet bell pepperseeds and membranes removed, diced
4clovesgarliccrushed or minced
214 oz. cans diced petite tomatoes with juice
216 oz. cans pinto beansrinsed and drained
4-6cupschicken or vegetable broth
Kosher salt and freshly ground black pepperto 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.
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.
Course: Chili, Main Course, Soup
Cuisine: Mexican, Tex Mex
Keyword: easy chicken and rice chili, white creamy chicken and rice chili