Spicy Tex Mex Chicken Cobbler
Spice up your dinner table with this hearty and flavorful Spicy Tex Mex Chicken Cobbler! This crowd-pleasing dish combines tender shredded chicken, vibrant bell peppers, sweet corn, and black beans, all simmered in a zesty blend of chili powder, smoked paprika, and diced tomatoes with green chilies. Topped with a buttery, golden-brown biscuit layer made from scratch, this casserole-style recipe is perfect for weeknight dinners or casual gatherings. Bursting with Tex-Mex flavors and topped off with gooey cheddar cheese and fresh cilantro, this one-dish wonder is as satisfying as it is easy to prepare. With just 20 minutes of prep time and simple ingredients, it’s a delicious way to bring bold southwestern flair to your kitchen!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 cup frozen corn kernels, thawed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.75 cup buttermilk
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and cook until golden on both sides and fully cooked through, about 6-7 minutes per side. Remove from the pan and set aside to cool, then shred into bite-sized pieces.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the diced onion, red bell pepper, and green bell pepper until softened, about 5 minutes.
Stir in the minced garlic, chili powder, smoked paprika, and cumin, cooking for 1 minute until fragrant.
Add the can of diced tomatoes with green chilies (including their juices), thawed corn, and black beans. Mix well, then stir in the shredded chicken. Simmer for 5 minutes to allow the flavors to meld.
Transfer the chicken mixture into a lightly greased 9x13-inch baking dish. Sprinkle the top evenly with shredded cheddar cheese.
To make the biscuit topping, whisk together the all-purpose flour, baking powder, and salt in a mixing bowl. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually pour in the buttermilk and stir just until the dough comes together. Drop spoonfuls of the biscuit dough over the chicken mixture, spreading slightly to cover most of the surface.
Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving. Enjoy your Spicy Tex Mex Chicken Cobbler!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
