Delicious White Chicken Chili with Rice

I used to think white chicken chili had to simmer for hours to taste good. Then I discovered you could throw it together on a weeknight using rotisserie chicken and still get that cozy, stick-to-your-ribs feeling.

The secret is letting the spices do their thing while everything bubbles together—no babysitting required. And adding rice right into the pot? That was a game-changer for me. It makes the whole thing hearty enough that nobody’s asking what’s for dinner an hour later. Plus, you only dirty one pot, which is always a win in my book.

What Kind of Chicken Should I Use?

A rotisserie chicken from your local grocery store is honestly the easiest way to go for this recipe. You can grab one from the deli section, and it’s already cooked and seasoned, which saves you a ton of time. If you prefer to cook your own chicken, you can poach or bake some chicken breasts and thighs ahead of time – just make sure they’re fully cooked before shredding or chopping. Either way, you’ll want about 3 to 4 cups of cooked chicken meat total, and don’t stress too much about whether you shred it or chop it into chunks, both work great in this chili.

Options for Substitutions

This recipe is pretty forgiving and works well with several swaps:

• Rotisserie chicken: If you don’t have a rotisserie chicken, you can use about 3-4 cups of any cooked chicken you have on hand – leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. You could also use raw chicken thighs, just brown them first and let them cook through in the slow cooker.
• Rice-A-Roni Spanish Rice: Can’t find this specific flavor? Use plain long-grain white rice (about 1 cup) and add an extra ½ teaspoon each of cumin and chili powder to make up for the seasoning mix.
• Pinto beans: White beans like great northern or cannellini beans work great here and actually fit the ‘white chili’ name better. Black beans or kidney beans are fine too if that’s what you have.
• Red bell pepper: Any color bell pepper works – green, yellow, or orange. You can also use poblano peppers for a mild kick or jalapeños if you like more heat.
• Chicken broth: Vegetable broth works just fine and keeps things lighter. You can also use water with a couple extra bouillon cubes if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake with white chicken chili is adding too much liquid at once, which can make it watery and bland – start with 3 cups of broth and add more gradually if needed, since you can always thin it out but can’t easily thicken it back up.

Don’t skip toasting the spices in oil before adding other ingredients, as this step releases their flavors and prevents that raw, powdery taste that happens when spices aren’t properly bloomed.

Since you’re using pre-cooked rotisserie chicken, adding it too early will dry it out and make it rubbery, so stir it in during the last 10 minutes of simmering instead of cooking it for the full 25-30 minutes.

The Rice-A-Roni can absorb a lot of liquid as it sits, so if you’re making this ahead or have leftovers, keep extra broth on hand to add when reheating.

What to Serve With White Chicken Chili?

This hearty chili is practically a complete meal on its own, but I love serving it with warm tortillas or cornbread on the side for scooping. A simple cabbage slaw with lime juice adds a nice crunch and freshness that balances out the richness of the chili. Don’t forget to set out bowls of toppings like shredded cheese, diced avocado, sliced jalapeños, and fresh cilantro so everyone can customize their bowl. If you want to stretch the meal further, serve it over extra rice or with tortilla chips for dipping.

Storage Instructions

Store: This chili keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better after a day or two as everything melds together. Just keep in mind that the rice will absorb more liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can grab just what I need. The rice texture might change slightly after freezing, but it still tastes great.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally and adding extra broth if needed since the rice tends to soak up liquid. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add your favorite toppings fresh right before serving for the best taste and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2600
• Protein: 150-170 g
• Fat: 55-70 g
• Carbohydrates: 300-340 g

Ingredients

For the chilli:

• 1 rotisserie chicken (shredded, about 3 cups)
• 1 tsp ground cumin
• 2 tbsp canola oil (or any neutral oil)
• 4 cups chicken broth
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 6.8 oz Spanish rice mix
• 1 medium red bell pepper (diced into 1/2-inch pieces)
• 1 tsp chili powder (for authentic flavor)
• 32 oz pinto beans (drained and rinsed)
• 28 oz diced petite tomatoes
• 4 garlic cloves (freshly minced)

For Toppings (optional):

• corn chips (optional, adds nice crunch)
• guacamole
• sour cream (optional but recommended for creaminess)

Step 1: Prepare Mise en Place and Toast Spices

• 2 tbsp canola oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 medium yellow onion
• 1 medium red bell pepper
• 4 garlic cloves

Dice the onion and bell pepper into 1/2-inch pieces and mince the garlic cloves.

Set all vegetables aside.

Heat the canola oil in a large pot over medium heat.

Once shimmering, add the ground cumin and chili powder, stirring constantly for about 30 seconds until fragrant.

This blooms the spices and deepens their flavor before adding other ingredients.

Step 2: Sauté Aromatics and Build Flavor Base

• diced onion and bell pepper from Step 1
• minced garlic from Step 1

Add the diced onion and bell pepper to the toasted spices, stirring frequently.

Cook for 6-8 minutes until the vegetables soften and become slightly translucent, which helps develop a sweet, caramelized flavor base.

In the last minute of cooking, add the minced garlic and stir until fragrant.

I like to let the garlic cook just briefly so it flavors the oil without turning bitter.

Step 3: Add Protein, Starches, and Liquid

• 4 cups chicken broth
• 6.8 oz Spanish rice mix
• 32 oz pinto beans
• 28 oz diced petite tomatoes
• 1 rotisserie chicken

Pour in the chicken broth and add the Spanish rice mix, stirring to combine and prevent clumping.

Add the drained and rinsed pinto beans, diced tomatoes with their juices, and the shredded rotisserie chicken.

Stir everything together well to distribute the ingredients evenly and ensure the rice mix is fully hydrated by the liquid.

Step 4: Simmer and Finish

• ingredients from Step 3

Bring the mixture to a gentle simmer over medium heat, then reduce to low and cover partially with a lid.

Simmer for 25-30 minutes, stirring occasionally, until the rice is fully cooked and tender and the chili has melded into a cohesive dish.

The rice will absorb the liquid and add body to the chili.

I find that simmering on low rather than high heat helps the flavors meld better and prevents the rice from becoming mushy.

Step 5: Serve with Toppings

• guacamole
• sour cream
• corn chips

Ladle the chili into bowls and serve hot.

Offer guacamole, sour cream, and corn chips as optional toppings for guests to customize their bowls.

The cool, creamy toppings contrast beautifully with the warm, savory chili.

Delicious White Chicken Chili with Rice

Delicious Delicious White Chicken Chili with Rice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 2450 kcal

Ingredients

  

For the chilli:

• 1 rotisserie chicken (shredded, about 3 cups)
• 1 tsp ground cumin
• 2 tbsp canola oil (or any neutral oil)
• 4 cups chicken broth
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 6.8 oz Spanish rice mix
• 1 medium red bell pepper (diced into 1/2-inch pieces)
• 1 tsp chili powder (for authentic flavor)
• 32 oz pinto beans (drained and rinsed)
• 28 oz diced petite tomatoes
• 4 garlic cloves (freshly minced)

For Toppings (optional):

• corn chips (optional, adds nice crunch)
• guacamole
• sour cream (optional but recommended for creaminess)

Instructions

 

• Dice the onion and bell pepper into 1/2-inch pieces and mince the garlic cloves. Set all vegetables aside. Heat the canola oil in a large pot over medium heat. Once shimmering, add the ground cumin and chili powder, stirring constantly for about 30 seconds until fragrant. This blooms the spices and deepens their flavor before adding other ingredients.
• Add the diced onion and bell pepper to the toasted spices, stirring frequently. Cook for 6-8 minutes until the vegetables soften and become slightly translucent, which helps develop a sweet, caramelized flavor base. In the last minute of cooking, add the minced garlic and stir until fragrant. I like to let the garlic cook just briefly so it flavors the oil without turning bitter.
• Pour in the chicken broth and add the Spanish rice mix, stirring to combine and prevent clumping. Add the drained and rinsed pinto beans, diced tomatoes with their juices, and the shredded rotisserie chicken. Stir everything together well to distribute the ingredients evenly and ensure the rice mix is fully hydrated by the liquid.
• Bring the mixture to a gentle simmer over medium heat, then reduce to low and cover partially with a lid. Simmer for 25-30 minutes, stirring occasionally, until the rice is fully cooked and tender and the chili has melded into a cohesive dish. The rice will absorb the liquid and add body to the chili. I find that simmering on low rather than high heat helps the flavors meld better and prevents the rice from becoming mushy.
• Ladle the chili into bowls and serve hot. Offer guacamole, sour cream, and corn chips as optional toppings for guests to customize their bowls. The cool, creamy toppings contrast beautifully with the warm, savory chili.