Description
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is a hearty and flavorful dish that combines spicy chicken chili with a cheesy biscuit topping, creating a satisfying meal perfect for chilly nights.
Ingredients
For the Chipotle Chicken Chili:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 chipotle pepper in adobo, finely chopped (plus 1 tbsp adobo sauce)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup chicken broth
- 1 ½ cups shredded sharp cheddar cheese
For the Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 cup buttermilk
- ¾ cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
- 2 tbsp melted butter (for brushing biscuits)
Instructions
- Preheat the oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chicken and cook until browned. Remove and set aside.
- In the same skillet, add the onion, garlic, and bell pepper. Sauté until softened. Stir in chipotle, adobo sauce, cumin, paprika, oregano, salt, and pepper. Return the chicken to the pan, add tomatoes, white beans, and broth. Simmer uncovered until slightly thickened. Stir in cheddar cheese until melted.
- For the biscuit topping, whisk together flour, baking powder, garlic powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and cheddar until combined. Drop spoonfuls of the dough over the chili. Bake until biscuits are golden and cooked through. Brush with melted butter and sprinkle with parsley if desired. Serve warm.
Notes
- You can make the chili base a day ahead and refrigerate—just add the biscuit topping before baking.
- For extra heat, use two chipotle peppers.
