Description
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is a smoky, hearty, and comforting one-dish meal packed with tender beans, shredded chicken, roasted chiles, and topped with fluffy, cheesy biscuits—perfect for cozy nights.
Ingredients
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- Olive oil, for sautéing
- 1 sweet or yellow onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon ground chipotle pepper
- 1 cup chicken stock
- 1 (7 oz.) can roasted green chiles
- 2 chipotle peppers in adobo, seeds removed and diced
- 2 cups cooked butter beans, drained
- 4 (15.5 oz.) cans white chili beans*
- 1 can creamed style corn
- 1 1/2 cups shredded chicken (rotisserie chicken recommended)
- 1 cup chopped cilantro
- Salt & pepper, to taste
- Biscuit topping:
- 1 box gluten free cheddar bay biscuit mix
- 1/2 cup shredded cheese
- 1 cup cold water
- A handful of chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in minced garlic and chipotle powder; cook for 1 more minute until fragrant.
- Pour in the chicken stock, then add the green chiles, diced chipotle peppers in adobo, butter beans, white chili beans, creamed corn, and shredded chicken. Stir to combine.
- Season with salt and pepper to taste. Let the chili simmer for 10–15 minutes, stirring occasionally.
- Remove from heat and stir in chopped cilantro.
- In a separate bowl, mix the biscuit topping by combining biscuit mix, shredded cheese, cold water, and chopped cilantro until just combined.
- Drop spoonfuls of the biscuit mixture evenly over the top of the chili.
- Transfer the pot to the oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Notes
- If white chili beans are unavailable, substitute with great northern beans and add the listed spices (cumin, onion powder, garlic powder, chili powder).
- This dish can be made dairy-free by using a dairy-free biscuit mix and omitting cheese.
- To make it vegetarian, omit the chicken and use vegetable stock instead of chicken stock.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 55mg