Ah, the cozy comfort of chili! It invites warmth into our homes and our hearts, especially when we gather around the table with family and friends. I can still remember the first time I had a big bowl of chili on a chilly fall evening. The inviting aroma wafted through the air like a warm hug, wrapping around me as I sank into a couch, a blanket draped over my lap. The vibrant colors of the veggies and spices were reflected in every spoonful, and that perfect balance of zesty and creamy is something I’ve been chasing ever since. That’s why I’m excited to share my recipe for Hearty White Chicken Chili with Jalapeño Cheddar Biscuit Toppers—a dish that perfectly balances hearty comfort with a zesty twist.

This recipe not only fills your home with the most delightful smell but also nourishes your soul. It’s simple enough for a weeknight dinner yet impressive enough for guests. Plus, who can resist the crunch of biscuit toppers? Let me walk you through this tasty adventure!

Why You’ll Love This Recipe

• It’s an easy weeknight dinner that comes together in under an hour.
• Budget-friendly ingredients that you probably already have on hand.
• Comforting flavors that warm you up from the inside out.
• A delightful twist with jalapeño cheddar biscuit toppers that add a fun crunch!
• Customizable—adjust the heat level or toss in any leftover veggies you have.

Ingredients

Let’s dive into what you’ll need to create this delightful bowl of goodness:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced (fresh adds more punch than powdered!)
• 2 medium jalapeños, diced (remove seeds for less heat)
• 2 cups cooked chicken, shredded (rotisserie chicken works like a charm)
• 3 cups low-sodium chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup corn (fresh or frozen)
• 1/2 cup sour cream or Greek yogurt (for creaminess)
• Juice of 1 lime (for brightness)

Step-by-Step Instructions

Ready to get cooking? Here’s how to whip up this hearty chili with delicious biscuit toppers:

1. In a large pot, heat the olive oil over medium heat. Add diced onion and cook until it’s soft and translucent, about 5 minutes.
2. Stir in the minced garlic and jalapeños. Cook for another minute until fragrant.
3. Now, add the shredded chicken into the pot along with the chicken broth, white beans, cumin, chili powder, and a pinch of salt and pepper. Bring this delicious mixture to a gentle simmer.
4. Once simmering, toss in the corn and allow everything to cook for about 15 minutes, stirring occasionally.
5. After those 15 minutes, stir in the sour cream or Greek yogurt and lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
6. While the chili is bubbling away, let’s make those jalapeño cheddar biscuit toppers! Preheat your oven to 425°F (220°C).
7. In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 cup shredded cheddar cheese. You want that cheesy goodness throughout!
8. Next, add 1/4 cup cold butter, diced, and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
9. Pour in 3/4 cup buttermilk (or regular milk mixed with a splash of vinegar) and add 1 finely chopped jalapeño. Stir gently until just combined—don’t overmix or the biscuits will be dense.
10. On a floured surface, turn the dough out and gently pat it into a rectangle about 1 inch thick. Cut into squares or use a biscuit cutter for fun shapes.
11. Place the biscuit pieces on a baking sheet lined with parchment paper and sprinkle a little extra cheddar cheese on top for good measure. Bake for 12-15 minutes, until golden brown and delightful!

Pro Tips & Variations

Now that you’ve mastered the basics, here are some fun twists and tips to make this dish your own:

• Dial up the heat by adding some cayenne pepper or more jalapeños, depending on your heat tolerance.
• Feel free to ditch the chicken for a vegetarian-friendly option—just use veggie broth and add extra beans or some diced zucchini!
• Herbs like cilantro or green onions can be added on top for a fresh garnish.
• If you want a smoky flavor, consider adding some smoked paprika or even a splash of chipotle in adobo.

Serving Suggestions

When it comes to serving this Hearty White Chicken Chili, I like to keep it cozy. Serve the chili in deep bowls, topped with a couple of those glorious jalapeño cheddar biscuits. You can also sprinkle fresh cilantro or diced avocado over the top for a pop of color. On the side, pair it with a crunchy green salad drizzled with a light vinaigrette to cut through the richness. If it’s a weekend, maybe even a margarita or a hot apple cider to sip while you enjoy this comforting meal.

Storage Tips

Got leftovers? Lucky you! This chili stores beautifully.

To refrigerate, let it cool completely before transferring it to an airtight container. It will keep in the fridge for about 3-4 days. You can also freeze it! Just place the cooled chili in freezer-safe bags or containers. It’ll hold up nicely for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove over low heat, adding a splash of broth to loosen it up if necessary.

As for the biscuit toppers, they’re best enjoyed fresh out of the oven, but you can store them in an airtight container for a couple of days. Reheat them in the oven before serving to bring back that crunchy texture!

FAQs

Can I make this chili in a slow cooker?

Absolutely! After sautéing the onions, garlic, and jalapeños, just add everything else to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the sour cream and lime juice just before serving.

What can I substitute for the chicken?

If you’re looking for a vegetarian option, you can use more white beans, lentils, or even diced vegetables like bell peppers and zucchini to bulk it up. Just be sure to use vegetable broth instead of chicken broth!

Is it okay to use canned beans?

Yes! Canned beans are a huge time-saver. Just be sure to rinse them well to reduce the sodium content. If you’re feeling adventurous, you can also cook dried beans beforehand for a fresher flavor.

Can I add more vegetables to the chili?

Of course! Bell peppers, zucchini, or even some carrots would work wonderfully. Just add them in with the other ingredients, and you’ll have a veggie-packed chili.

How do I make this spicier?

To turn up the heat, you can add more diced jalapeños, a pinch of cayenne powder, or even some diced serrano peppers for an extra kick.

Conclusion

There you have it, my friends—Hearty White Chicken Chili with Jalapeño Cheddar Biscuit Toppers! I hope this dish adds warmth to your kitchen and joy to your table just like it does in mine. If you end up making it, I’d love to hear about your experience! Feel free to drop a comment below or share how you enjoyed it. Happy cooking, and bon appétit!

Ultimate Hearty White Chicken Chili & Jalapeño Biscuit Toppers

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• Author: antaki
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

Savor this white chicken chili loaded with flavor, paired with jalapeño cheddar biscuits for a perfect comfort food combo. Easy to make & delicious! (153 chars)

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Ingredients

Scale 1x2x3x

1 tablespoon of olive oil

1 medium onion, diced

3 cloves of garlic, minced

2 medium jalapeños, diced

2 cups of cooked chicken, shredded

3 cups of low-sodium chicken broth

2 (15 oz) cans of white beans, drained and rinsed

1 teaspoon of ground cumin

1 teaspoon of chili powder

Salt and pepper to taste

1 cup of corn

1/2 cup of sour cream or Greek yogurt

Juice of 1 lime

2 cups of all-purpose flour

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 cup of shredded cheddar cheese

1/4 cup of cold butter, diced

3/4 cup of buttermilk

1 finely chopped jalapeño

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Instructions

In a large pot, heat the olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.

Stir in minced garlic and jalapeños. Cook for another minute until fragrant.

Add shredded chicken, chicken broth, white beans, cumin, chili powder, salt, and pepper. Bring to a gentle simmer.

Add corn and cook for about 15 minutes, stirring occasionally.

Stir in sour cream or Greek yogurt and lime juice. Adjust seasoning with more salt, pepper, or lime juice as needed.

Preheat oven to 425°F (220°C) for the biscuit toppers.

In a mixing bowl, combine flour, baking powder, salt, and cheddar cheese.

Add cold diced butter and mix until it resembles coarse crumbs.

Pour in buttermilk and chopped jalapeño. Stir gently until just combined.

Turn dough onto a floured surface, pat into a rectangle about 1 inch thick, and cut into squares.

Place biscuit pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.

Notes

This Hearty White Chicken Chili with Jalapeño Cheddar Biscuit Toppers is a comforting dish that balances zesty flavors with creamy goodness, perfect for a weeknight dinner or entertaining guests.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 450
• Sugar: 5 grams
• Fat: 20 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams
• Protein: 30 grams

Keywords: chili, chicken chili, white chicken chili, jalapeño cheddar biscuits, comfort food