Ultimate Hearty White Chicken Chili & Jalapeño Biscuit Toppers
Author:antaki
Total Time:1 hour
Yield:6 servings 1x
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)
Ingredients
Scale
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
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.
