If you’re craving a comforting meal that brings together smoky, spicy, and cheesy flavors in one glorious dish, look no further than this Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe. This recipe combines tender shredded chicken simmered in a rich chipotle-infused chili, crowned with fluffy, cheesy biscuits that soak up every bit of that delicious sauce. It’s a perfect meal to share with family or friends, offering a satisfying blend of heat, creaminess, and that golden, buttery biscuit topping that turns an ordinary chili into a showstopper.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe a success. Each item plays a key role — from the smoky chipotle peppers that add the perfect kick, to the fresh bell peppers that brighten up the bowl, and of course, the cheddar cheese that melts into the biscuits for a cheesy surprise.
- Olive oil: Used to sauté the vegetables, it adds a mild fruity flavor and prevents sticking.
- Onion: Brings a natural sweetness and depth to the chili base.
- Garlic: Adds aromatic warmth and savory richness.
- Red and green bell peppers: These colorful veggies add crunch, freshness, and a subtle sweetness.
- Cooked, shredded chicken: The hearty protein that makes this chili both filling and flavorful.
- Diced tomatoes: Provide acidity and juicy texture to balance the richness.
- White beans: Give a creamy texture and extra nourishment without overpowering the flavor.
- Chicken broth: Adds moisture and a savory depth to the chili.
- Tomato paste: Concentrates the tomato flavor, intensifying the chili’s character.
- Chipotle peppers in adobo sauce: These smoky, slightly spicy chiles inject a wonderful bold flavor.
- Ground cumin and smoked paprika: Essential spices that layer warmth and smokiness.
- Salt and pepper: To season and enhance every ingredient.
- All-purpose flour: The base for the tender biscuit topping.
- Baking powder: Ensures the biscuits rise light and fluffy.
- Garlic powder: Adds subtle garlic flavor to the biscuits.
- Cold, cubed unsalted butter: Creates flaky, buttery layers in the biscuit topping.
- Shredded cheddar cheese: Melts into the biscuits for a rich, savory punch.
- Milk or buttermilk: Brings moisture and tenderness to the biscuit dough.
How to Make Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
Step 1: Sauté Your Veggies
Start by heating olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion, minced garlic, and the colorful bell peppers. Cook these until they soften and release their natural sweetness, about 5 to 6 minutes. This step is crucial because it builds the flavor base for your chili.
Step 2: Build Your Chili
Next, stir in the shredded chicken, diced tomatoes, drained white beans, chicken broth, and tomato paste. Add the finely chopped chipotle peppers in adobo sauce, then season with ground cumin, smoked paprika, salt, and pepper. Let everything simmer gently for 10 to 15 minutes, allowing those smoky chipotle flavors to marry with the savory chicken and vegetables perfectly.
Step 3: Prepare the Biscuit Topping
While the chili simmers, mix the biscuit topping. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in the cold, cubed butter until the mixture looks like coarse crumbs. Stir in shredded cheddar cheese, then add milk or buttermilk and gently mix until just combined. Avoid overmixing to keep your biscuits light and tender.
Step 4: Assemble and Bake
Drop large spoonfuls of the biscuit dough evenly over the surface of the chili, leaving a little space between each mound. Transfer your skillet straight into the oven preheated to 400°F (200°C). Bake for 20 to 25 minutes or until the biscuits turn golden brown and cooked through — a gorgeous contrast to the rich chili below.
Step 5: Serve and Enjoy
Once baked, allow the dish to cool slightly before serving. This helps the flavors settle and makes it easier to scoop up the perfect bite of chili and biscuit. Feel free to garnish with fresh parsley or sliced green onions for a vibrant finish.
How to Serve Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
Garnishes
Add a bright touch to your serving bowl with garnishes like chopped fresh parsley, sliced green onions, or a dollop of sour cream to temper the heat. These little extras elevate the dish visually and add contrasting flavors and textures that make each bite even more delightful.
Side Dishes
This hearty chili stands beautifully on its own, but you can complement it with a crisp green salad to balance the meal. A side of roasted corn or a simple avocado salad also pairs wonderfully, bringing some fresh, cool notes to contrast the warm, spicy chili.
Creative Ways to Present
Instead of serving directly from the skillet, try portioning the chili into individual ramekins or deep bowls and topping with the cheddar bay biscuits right before serving. For a fun twist, you can cut the biscuit topping into squares, serve on the side, and allow everyone to scoop and savor their own perfect bites.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chili in an airtight container in the refrigerator for up to 3 days. Keep the biscuit topping separate if you want to retain its original texture, or cover the entire dish tightly if you don’t mind softer biscuits.
Freezing
You can freeze the chili portion (without biscuits) in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the refrigerator. It’s best to make the biscuit topping fresh for maximum fluffiness, but you can prepare the dough ahead and freeze it, then bake just before serving.
Reheating
Warm leftover chili on the stovetop over medium heat until heated through. If biscuits are already on top, reheat in the oven at 350°F (175°C) for 10-15 minutes to revive some crispness. For separate leftovers, reheat chili and biscuits individually for best texture.
FAQs
Can I adjust the spiciness of this Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe?
Absolutely! Chipotle peppers add a smoky heat that can be tailored to your preference. Use one pepper for mild heat or two (or more) if you love it spicy. You can always add less initially and taste as you go.
What can I use instead of shredded chicken?
If you prefer, ground chicken or turkey works well too and will absorb the chili flavors nicely. For a vegetarian twist, swap the chicken for extra beans or a mix of hearty vegetables like zucchini and mushrooms.
Can I make the biscuit topping dairy-free?
Yes! Replace the butter with a dairy-free margarine or coconut oil and use a plant-based milk like almond or oat milk. The texture might vary slightly, but it will still be delicious.
Is it important to use an oven-safe skillet?
Using an oven-safe skillet or Dutch oven helps you seamlessly transfer the chili from stovetop to oven without cleaning extra dishes. If you don’t have one, you can cook the chili on the stove, then transfer it to a baking dish for topping and baking.
Can I prepare this recipe ahead of time?
Yes! The chili part can be made a day in advance, which often improves the flavor as spices meld. Prepare the biscuit dough just before baking for the best rise and texture.
Final Thoughts
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe is one of those meals that feels like a warm hug on a plate. It’s approachable, packed with layers of smoky, savory, and cheesy goodness, and easy enough to make any night of the week. Whether you’re cooking for a crowd or craving some cozy solo comfort, this recipe is guaranteed to become a favorite in your recipe box. Don’t hesitate to give it a try — your taste buds will thank you!
Print
Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful Chipotle Chicken Chili topped with golden cheddar bay biscuits. This comforting dish combines shredded chicken, beans, smoky chipotle peppers, and a medley of spices, simmered to perfection and finished with a fluffy, cheesy biscuit topping baked in the oven.
Ingredients
Chili
- 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
- 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 the oven to 400°F (200°C) to prepare for baking the biscuit topping.
- Sauté Vegetables: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add diced onion, minced garlic, red bell pepper, and green bell pepper. Cook for about 5-6 minutes until the vegetables are softened and fragrant.
- Combine Chili Ingredients: Stir in the shredded chicken, diced tomatoes, drained white beans, chicken broth, tomato paste, 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 afterward.
- Prepare Biscuit Dough: In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Cheese and Milk: Stir the shredded cheddar cheese into the crumb mixture. Then add the milk or buttermilk and mix gently until just combined, being careful not to overmix the dough.
- Top Chili with Biscuits: Spoon large dollops of the biscuit dough evenly over the surface of the chili in the skillet, leaving small spaces between the dollops.
- Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the biscuit topping is golden brown and fully cooked through.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or green onions if desired before serving warm.
Notes
- Adjust the number of chipotle peppers to control the heat level of the chili.
- Use buttermilk in the biscuit topping for extra tenderness and flavor; regular milk works as a substitute.
- Ensure the butter is cold to create a flaky biscuit texture.
- This dish is perfect for meal prep and reheats well in the oven or microwave.
- For a vegetarian option, substitute the chicken with hearty vegetables or plant-based protein and use vegetable broth.
