By Chef Alli

White Chicken & Rice Chili

White Chicken & Rice Chili Recipe | Chef Alli | Kansas Living


  • 1 box Spanish Rice A Roni
  • 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 to 2 Tbs. canola or vegetable oil
  • 1 large yellow onion, diced
  • 1 red sweet bell pepper, seeds and membranes removed, diced
  • 4 cloves garlic, minced
  • 2 cans (14 oz.) diced petite tomatoes, with juice
  • 2 cans pinto beans, rinsed and drained
  • 4 to 6 cups chicken or vegetable broth
  • Kosher salt and freshly ground black pepper, to taste


In a large Dutch oven or stock pot over medium high heat, add oil; when oil is hot, add chili powder, cumin and spices from seasoning packet in Rice A Roni package; add cubed chicken and cook until lightly browned on all sides, approximately 5 to 6 minutes.

Remove chicken from pot and set aside; add onion and bell pepper to drippings in pan (add a bit more oil if needed) and sauté until softened, approximately 6 to 8 minutes over medium heat.

Add garlic to onion and bell pepper during last few minutes of cooking time.

Stir chicken into onion mixture and add rice, tomatoes, beans and 2-3 cups of chicken broth.

Simmer soup over low heat for 35-40 minutes, adding more chicken broth if needed to desired consistency.

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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to