If you are craving a warm, hearty meal that combines smoky, spicy, and cheesy flavors in one comforting bowl, you need to try the Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe. This dish is an absolute showstopper, bringing together tender shredded chicken simmered in a chipotle-spiced chili, all crowned with fluffy, golden cheddar bay biscuits baked right on top. Every bite bursts with layers of flavor and satisfying textures, making it perfect for cozy nights when you want something both flavorful and filling.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish truly shine. The items here are simple but carefully chosen to build the perfect blend of smoky, tangy, and cheesy goodness that defines this recipe.
- Olive oil: A flavorful base for sautéing the vegetables and unlocking their natural sweetness.
- Onion and garlic: Essential aromatics that create depth and warmth in the chili.
- Red and green bell peppers: Add vibrant color and a fresh crunch that balances the heat.
- Cooked shredded chicken: Provides hearty protein and soaks up the spicy, smoky sauce beautifully.
- Diced tomatoes: Bring acidity and juiciness to keep the chili rich but balanced.
- White beans: Adds creamy texture and extra body to the chili without overpowering it.
- Chicken broth: The flavorful liquid that carries all the spices and ingredients together.
- Tomato paste: Intensifies the tomato flavor and thickens the chili perfectly.
- Chipotle peppers in adobo sauce: The star of the show, offering smoky heat and bold depth.
- Ground cumin and smoked paprika: Warm spices that complement the chipotle’s smokiness.
- Salt and pepper: To enhance and balance the overall flavor profile.
- All-purpose flour: Needed for the biscuit topping to create a tender crumb.
- Baking powder: Gives the biscuits lift and fluffiness.
- Garlic powder: Adds subtle savory notes to the biscuit dough.
- Cold unsalted butter: Cut into the flour for a flaky, buttery biscuit texture.
- Shredded cheddar cheese: Mixed into the biscuit dough for cheesy, melty pockets of delight.
- Milk or buttermilk: Binds the biscuit dough while keeping it moist and tender.
How to Make Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
Step 1: Prepare the chili base
Start by heating olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté the diced onion, minced garlic, and colorful bell peppers until they are soft and fragrant — usually around five to six minutes. This step builds the aromatic foundation that’s vital for a flavorful chili.
Step 2: Add the main ingredients and spices
Next, stir in the shredded chicken, diced tomatoes, white beans, chicken broth, and tomato paste. Then, fold in the finely chopped chipotle peppers, ground cumin, smoked paprika, salt, and pepper. Let the mixture simmer gently for 10 to 15 minutes, allowing all the spices and ingredients to meld harmoniously and develop that irresistible smoky flavor.
Step 3: Make the cheddar bay biscuit topping
While the chili simmers, combine the all-purpose flour, baking powder, garlic powder, and salt in a large bowl. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture looks like coarse crumbs—this is the secret to tender, flaky biscuits. Stir in the shredded cheddar cheese, then pour in the milk or buttermilk and mix gently until the dough just comes together. Be careful not to overmix, or the biscuits could turn out tough.
Step 4: Assemble and bake
Drop large spoonfuls of the biscuit dough evenly over the surface of the chili in your oven-safe skillet. Make sure to space them out slightly so they can rise and bake properly. Place the skillet in a preheated 400°F (200°C) oven and bake for 20 to 25 minutes, or until the biscuits are a gorgeous golden brown on top and cooked through. This topping bakes into warm, cheesy pillows that soak up the chili underneath beautifully.
Step 5: Finish and serve
Once baked, allow the dish to cool for a few minutes before serving. This rest time helps all the flavors settle and makes it easier to portion into bowls. Optional garnishes like fresh parsley or sliced green onions can add a refreshing pop and lovely color contrast to this rich, comforting dish.
How to Serve Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
Garnishes
A sprinkle of fresh parsley or bright green onions brings a fresh, herbal brightness that balances the smoky, cheesy richness. For an added creamy touch, a dollop of sour cream or a drizzle of avocado crema works wonderfully to cool down the heat and add luxurious texture.
Side Dishes
This dish is a meal all on its own but pairs beautifully with a simple side salad tossed in a tangy vinaigrette to lighten things up. Steamed or roasted vegetables like broccoli or green beans also complement the hearty chili, offering a nutritious crunch to your plate.
Creative Ways to Present
For an impressive presentation, serve the chili directly in rustic cast-iron skillets at the table, letting everyone scoop out their own cheesy biscuit-topped portions. Alternatively, layer the chili and biscuit topping in individual ramekins to create personalized, oven-baked chili pies — perfect for cozy dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chili with biscuit topping to an airtight container and store it in the refrigerator. The biscuits might soften overnight, but simply reheating the chili in a skillet and crisping the biscuits under the broiler restores much of that fresh-baked texture.
Freezing
The chili portion freezes beautifully on its own. For the best freezer results, freeze the chili in a separate container from the biscuit topping. The biscuits do not freeze well after baking, so it’s best to make fresh biscuits when you reheat the chili later.
Reheating
Reheat the chili gently on the stovetop or in the microwave, stirring occasionally to warm it evenly. If you have leftovers of biscuit dough or want to remake the biscuit topping, bake fresh biscuits in the oven while the chili warms, creating a freshly baked experience even on leftovers day.
FAQs
Can I make this recipe vegetarian?
Absolutely! Substitute the shredded chicken with hearty beans like black beans or pinto beans, and use vegetable broth instead of chicken broth. You may want to add extra spices to maintain bold flavors.
How spicy is this chili?
The level of heat depends on the amount of chipotle peppers you use. Start with one pepper if you prefer mild heat, and add a second pepper for more smoky spiciness. You can always adjust to suit your taste!
Can I prepare the biscuit topping ahead of time?
Yes, you can prepare the biscuit dough and refrigerate it for a few hours before baking. Just cover it tightly with plastic wrap to prevent drying out. When ready, spoon it over the chili and bake as instructed.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using it in the biscuit dough.
Can I use frozen chicken for this recipe?
Yes, just make sure to thaw it completely before shredding and adding to the chili. Using pre-cooked rotisserie chicken can save you time and still yields excellent flavor.
Final Thoughts
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe is truly a crowd-pleaser that brings warmth and bold flavor to your table. Whether you’re entertaining friends or just craving a cozy meal, the combination of smoky chili and cheesy biscuit topping feels like a warm hug in food form. I encourage you to try it out and experience how a few simple ingredients can create a dish that feels so special and satisfying every time.
Print
Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This hearty Chipotle Chicken Chili with a Cheddar Bay Biscuit Topping is a flavorful one-pot meal combining smoky chipotle peppers, tender shredded chicken, and creamy white beans. Topped with fluffy cheddar-studded biscuits, it’s perfect for a cozy dinner that blends comforting chili with a savory biscuit crust baked to golden perfection.
Ingredients
Chili Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked, shredded chicken
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Cheddar Bay Biscuit Topping Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 2/3 cup milk or buttermilk
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking the chili and biscuit topping.
- Sauté Vegetables: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the diced onion, minced garlic, and diced red and green bell peppers. Cook until softened, about 5–6 minutes, stirring occasionally.
- Combine Chili Ingredients: Stir in the cooked shredded chicken, diced tomatoes, drained white beans, chicken broth, tomato paste, finely chopped chipotle peppers, ground cumin, smoked paprika, salt, and pepper. Allow the mixture to simmer gently for 10–15 minutes to blend the flavors well. Remove the skillet from heat.
- Prepare Biscuit Topping Dry Mix: In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt.
- Cut In Butter: Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Cheese and Milk: Stir the shredded cheddar cheese into the crumb mixture, then pour in the milk or buttermilk. Mix gently until just combined, being careful not to overmix to maintain biscuit fluffiness.
- Top Chili with Biscuit Dough: Drop large spoonfuls of the biscuit dough evenly over the surface of the chili in the skillet, spacing them slightly apart to allow for expansion.
- Bake: Transfer the skillet to the preheated oven and bake for 20–25 minutes. The biscuits should turn golden brown and be fully cooked through.
- Cool and Serve: Let the dish cool slightly before serving. For an extra touch of freshness, garnish with chopped parsley or green onions if desired.
Notes
- Adjust the number of chipotle peppers to control spice level.
- The dish is cooked entirely in one oven-safe skillet or Dutch oven to simplify preparation and cleanup.
- Use buttermilk for richer, fluffier biscuits; regular milk works as a substitute.
- Ensure the butter is cold when cutting into the flour for the best biscuit texture.
- This recipe serves 6, making it perfect for family dinners or small gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
