Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is a showstopper comfort food you’ll want to put on repeat all season long! Imagine a rich, smoky chicken chili brimming with beans, veggies, and chipotle heat, all blanketed by tender, cheesy Cheddar Bay-style biscuits. This one-pot wonder brings the bold flavors of chili and the fluffy decadence of biscuits together in a single dish—perfect for family gatherings, game days, or anytime you need a cozy, satisfying meal. Warm, hearty, and bursting with personality, it’s destined to become one of your new favorite recipes.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each one brings its own magic to the table, lending depth, color, or irresistible texture to the finished dish. These simple, pantry-friendly items join forces to create that unforgettable Chipotle Chicken Chili with Cheddar Bay Biscuit Topping flavor.
- Olive oil: A classic, heart-healthy base for browning chicken and softening veggies.
- Boneless skinless chicken breasts or thighs: Choose thighs for extra juiciness, or breasts for leaner meat—either way, bite-sized pieces soak up all the chili goodness.
- Onion: Diced onion sweetens as it cooks, forming a savory foundation for the chili.
- Garlic: Fresh minced garlic infuses the dish with a bold, aromatic punch.
- Red bell pepper: Adds color, crunch, and a subtly sweet note that plays off the heat.
- Chipotle peppers in adobo: These smoky, spicy wonders deliver signature depth and just the right kick—adjust to taste!
- Adobo sauce: Elevates the chili with rich, tangy flavor you can control by the spoonful.
- Canned diced tomatoes: Tomatoes lend natural acidity and help build that hearty, chunky chili texture.
- Canned tomato sauce: Brings body to the chili, thickening it up and mellowing out the spices.
- Canned black beans: Black beans are creamy and satisfying; rinse well to reduce excess salt.
- Canned corn: Adds a pop of sweetness and color—don’t skip it!
- Chili powder: This staple spice mix ties all the flavors together.
- Ground cumin: Classic earthy warmth for that unmistakable chili taste.
- Smoked paprika: Enhances the chili’s color and brings an extra hit of smoky flavor.
- Salt: Essential for drawing out and balancing every layer of flavor.
- Black pepper: A little pepper rounds out the seasoning—add more to taste at the table.
- Chicken broth: For a flavorful, well-seasoned chili base—go for low-sodium if you’re watching salt.
- All-purpose flour: The base of those dreamy biscuits; measure precisely for perfect results.
- Baking powder & baking soda: These leaveners ensure tall, fluffy biscuits every time.
- Butter: Cold, cubed butter is the secret to tender, flaky layers—don’t let it get too warm!
- Shredded sharp cheddar cheese: Cheddar brings tangy richness and irresistible melt-in-your-mouth cheesiness to the biscuits.
- Buttermilk: Gives the biscuits that signature tang and keeps them extra moist—sub with milk and a splash of vinegar in a pinch.
- Garlic powder & paprika (for cheese biscuits): Classic Cheddar Bay flavor you’ll crave, baked right into each bite.
- Optional garlic butter topping: Brushing on this mixture at the end takes your biscuits from “yum” to “oh wow.”
How to Make Chipotle Chicken Chili with Cheddar Bay Biscuit Topping
Step 1: Sauté the Chicken
Preheat your oven to 400°F (200°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook for about 5 minutes, stirring now and then until lightly browned. This sear locks in flavor, giving your Chipotle Chicken Chili with Cheddar Bay Biscuit Topping the absolute best start.
Step 2: Build a Flavor Base
Toss in the diced onion, minced garlic, and bell pepper with the chicken. Cook for 3 to 4 more minutes, letting the vegetables soften and mingle with the browning bits at the bottom of the pot. This creates that savory, fragrant foundation every chili craves.
Step 3: Add the Heat and Simmer
Stir in the minced chipotle peppers, a tablespoon of adobo sauce, diced tomatoes, tomato sauce, black beans, corn, and chicken broth. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together and bring to a boil. Reduce the heat to a simmer and let it bubble gently, uncovered, for 15 to 20 minutes. This lets all the flavors deepen and the chili thicken a bit, filling your kitchen with mouthwatering aromas.
Step 4: Make the Cheddar Bay Biscuit Topping
While the chili simmers, start the biscuit dough. Whisk together the flour, baking powder, baking soda, salt, garlic powder, and paprika in a big mixing bowl. Cut in the cold butter with a pastry cutter or fork until the mix is crumbly and you see pea-sized butter bits. Stir in the shredded cheddar. Pour in the buttermilk and stir just until a soft dough forms—don’t overmix. This is what gives your biscuit topping its gorgeous, fluffy crumb!
Step 5: Top and Bake
Grab spoonfuls of your biscuit dough and drop them right on top of the simmering chili, spacing them evenly but allowing a few chili “peeks” to show through. Carefully transfer the whole pot (uncovered) to the preheated oven. Bake for 20 to 25 minutes, or until the biscuit topping is golden brown and firm to the touch. This step turns your Chipotle Chicken Chili with Cheddar Bay Biscuit Topping into bubbly, picture-perfect comfort food.
Step 6: Finish with Garlic Butter
If you want to go the extra mile, mix up the melted butter with garlic powder and a sprinkle of parsley. Brush this goodness over the hot biscuits as soon as they come out of the oven. The result: biscuits that are glossy, fragrant, and positively restaurant-worthy.
Step 7: Serve with a Smile
Let the pot cool for a few minutes, then scoop up big, hearty servings of chili topped with a golden biscuit. The combination of creamy beans, spicy chicken, and melty cheddar biscuits is downright irresistible—just be ready for second helpings!
How to Serve Chipotle Chicken Chili with Cheddar Bay Biscuit Topping
Garnishes
A sprinkle of fresh cilantro, sliced green onions, or a dollop of sour cream makes this dish pop. For even more chili-shop flair, top with extra shredded cheese, chopped jalapeños, or avocado. The key is picking cool, creamy, or crunchy toppings to balance out the chipotle heat in your Chipotle Chicken Chili with Cheddar Bay Biscuit Topping.
Side Dishes
Honestly, this one-dish wonder covers almost every craving, but a crisp green salad, tangy coleslaw, or even some simple steamed broccoli pair beautifully for a lighter touch. If you’re feeling indulgent, offer up extra biscuits (yes, please!) or some sweet-spicy pickled onions on the side.
Creative Ways to Present
For a fun twist, bake and serve your Chipotle Chicken Chili with Cheddar Bay Biscuit Topping in individual ramekins, creating personal pot pies for each guest. Going family-style? Scoop straight from the Dutch oven at the table for a rustic, inviting feel. If you have leftover biscuits, split and toast them—they make the dreamiest little chili sliders ever!
Make Ahead and Storage
Storing Leftovers
Leftover Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is even better the next day! Cool the pot completely, then stash portions in airtight containers. Store the chili and biscuits separately (if possible), so the biscuits stay fluffy rather than soggy. Everything will keep well in the fridge for up to three days.
Freezing
For freezer meal magic, freeze the chili base (without biscuits) in freezer-safe containers for up to three months. Make a fresh batch of Cheddar Bay Biscuit dough when you reheat, or bake off the biscuits separately, wrapping them well before freezing. Either way, you’ll have a delicious, make-ahead meal ready to enjoy later.
Reheating
To reheat, gently warm the chili base on the stovetop (add a splash of broth if needed). Biscuits reheat beautifully in the oven or toaster oven at 350°F until warmed through and crisped up. Assemble just before serving for the best texture in your Chipotle Chicken Chili with Cheddar Bay Biscuit Topping.
FAQs
Can I use pre-cooked or rotisserie chicken instead of raw?
Absolutely! Stir in shredded cooked chicken after the chili base has simmered, just before adding the biscuits for baking. This shortcut saves time and is perfect for leftover chicken.
How spicy will the chili be? Can I tone it down?
Chipotle peppers add a noticeable heat, but you’re in control—use just one pepper for gentle warmth or none for a mild version. Adding more enhances the smoky kick, so taste and adjust as you go!
Can I make the biscuits gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking blend for the flour, and make sure your baking powder is certified gluten-free. The biscuits will be just as cheesy and fluffy.
What’s the best way to bake the biscuits separately?
Drop spoonfuls of biscuit dough onto a parchment-lined baking sheet and bake at 400°F for about 15–18 minutes. Place on bowls of hot chili just before serving for crispier biscuits.
Can I use a regular baking dish instead of a Dutch oven?
Definitely! Prepare the chili base on the stovetop, then transfer to a large, oven-safe casserole dish before topping with biscuit dough and baking as directed.
Final Thoughts
There’s something extra special about sharing a bubbling pot of Chipotle Chicken Chili with Cheddar Bay Biscuit Topping—it’s a conversation starter, a belly-warmer, and a surefire way to gather everyone around the table. Give it a try and I promise, you’ll have folks raving over every comforting, cheesy, smoky bite!
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Chipotle Chicken Chili with Cheddar Bay Biscuit Topping Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Spice up your dinner with this Chipotle Chicken Chili topped with savory Cheddar Bay Biscuits. This comforting one-pot meal is perfect for a cozy night in or a casual gathering with friends. The smoky heat of chipotle peppers pairs perfectly with tender chicken and hearty beans, all topped with golden, cheesy biscuits.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
Optional topping for baked biscuits:
- 2 tablespoons melted butter mixed with 1/2 teaspoon garlic powder and 1 teaspoon parsley
Instructions
- Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.
- Add onion, garlic, and red bell pepper, cooking for another 3–4 minutes until softened. Stir in the chipotle peppers, adobo sauce, diced tomatoes, tomato sauce, beans, corn, and chicken broth.
- Season with chili powder, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
- Meanwhile, prepare the biscuit topping. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and paprika. Cut in the cold butter using a pastry cutter or fork until crumbly.
- Stir in cheddar cheese, then add buttermilk, mixing until a soft dough forms.
- Drop spoonfuls of biscuit dough evenly over the top of the simmering chili in the pot.
- Transfer to the oven and bake uncovered for 20–25 minutes, or until the biscuits are golden and cooked through.
- Brush baked biscuits with the optional garlic butter topping for extra flavor.
- Serve hot straight from the pot.
Notes
- Adjust spice level by using more or fewer chipotle peppers.
- Substitute leftover rotisserie chicken to save time (add after simmering).
- The biscuit topping can also be baked separately if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 520
- Sugar: 7g
- Sodium: 960mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
