Description
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is a flavorful and comforting dish that combines smoky chipotle peppers, tender shredded chicken, and creamy white beans simmered into a rich chili base. Topped with irresistibly cheesy Cheddar Bay Biscuits baked golden right on top, it’s a perfect one-pot meal that’s hearty and satisfying with a spicy Southwestern-American flair.
Ingredients
Scale
For the chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 1/2 cups chicken broth
- Salt and black pepper to taste
For the biscuit topping:
- 1 package (11 oz) Cheddar Bay Biscuit mix (such as Red Lobster brand)
- Ingredients as called for on the package (usually water, shredded cheese, and butter for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) so it’s ready for baking the biscuits on top of the chili.
- Sauté vegetables and spices: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and chopped red bell pepper and cook for 5–6 minutes until softened. Stir in minced garlic, chipotle pepper, adobo sauce, ground cumin, smoked paprika, and dried oregano. Cook for 1 more minute until fragrant.
- Add chicken and simmer chili: Add the shredded cooked chicken, diced tomatoes, white beans, and chicken broth to the skillet. Season with salt and black pepper to taste. Allow the chili to simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly thickened.
- Prepare biscuit dough: While the chili simmers, prepare the Cheddar Bay Biscuit mix according to the package instructions, typically by combining the mix with water and mixing in shredded cheese. Set aside the biscuit dough and any butter/seasoning for brushing after baking.
- Top chili with biscuits: Drop spoonfuls of the prepared biscuit dough evenly over the surface of the simmering chili in the skillet.
- Bake in oven: Transfer the entire skillet carefully to the preheated oven and bake for 15–18 minutes, or until the biscuits turn golden brown and are cooked through.
- Finish and garnish: Remove the skillet from the oven and brush the hot biscuits with the prepared herb butter topping. Garnish with chopped parsley if desired. Serve the chili hot for a hearty, flavorful meal.
Notes
- Adjust the spiciness by adding more or fewer chipotle peppers according to your heat preference.
- Add corn or black beans to the chili for extra texture and variety.
- If you don’t have an oven-safe skillet, transfer the chili to a baking dish before topping it with the biscuit dough.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Southwestern-American
