Best White Chicken Chili With Rice Recipes

WHITE CHICKEN CHILI WITH RICE

White Chicken Chili with Rice image

Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.

Provided by Peggianne

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 40m

Yield 14

Number Of Ingredients 8

Ingredients

2 pounds roasted chicken, cut into bite-size pieces
2 (14 ounce) cans fat-free chicken broth
4 cups hot water
1 (15 ounce) can navy beans
2 (5.6 ounce) packages creamy chicken-flavored rice mix (such as Knorr® Rice Sides™)
½ head broccoli, coarsely chopped
2 large carrots, sliced 1/4 inch thick
1 red bell pepper, cut into 1-inch chunks

Steps:

Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g

EASY WHITE CHICKEN CHILI

Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

WHITE CHICKEN CHILI FOR TWO

White Chicken Chili for Two image

This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 pound chicken breasts, sliced into 1/2-inch-by-2-inch strips
1 slice bacon, finely diced
1/2 medium yellow onion, finely diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
One 15.5-ounce can white beans, drained
1/4 cup canned green New Mexico chiles or roasted, peeled, seeded and chopped fresh chiles
1/4 to 1/2 teaspoon sugar
1/4 cup sour cream
Kosher salt and freshly ground black pepper
Sourdough bowls, warmed, for serving (see Cook's Note), optional
Sliced scallions, for garnish

Steps:

For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.