Easy Recipes

Creamy Gochujang White Chicken Chili

This creamy, red-tinted spin on white chicken chili incorporates sweet and savory gochujang for a unique spin on a classic winter dinner. It's got lots of chili flavor without a ton of heat, meaning this can be enjoyed by everyone in the family (even the spice-averse!).

Ingredients

1 tbsp. extra-virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, thinly sliced
2 tbsp. peeled finely chopped ginger (from 1 [2"] piece)
4 c. low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1 lb. total), cut into half crosswise
2 (15-oz.) cans cannellini beans, drained and rinsed
4 oz. cream cheese, cubed
1 (4.5-oz.) can green chiles
1/4 c. gochujang
1 tsp. dried oregano
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 (10-oz.) bag frozen corn (about 1 1/2 c.)
1/4 c. chopped fresh cilantro leaves, plus more for serving
1 1/2 tsp. toasted sesame oil
Tortilla chips, sour cream, shredded cheddar, kimchi, sliced scallion, and sesame seeds, for serving

Directions

Step 1
In a large pot over medium heat, heat olive oil. Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and ginger and cook, stirring, until fragrant and light golden, about 2 minutes.

Step 2
Pour in broth. Add chicken, beans, cream cheese, green chiles, gochujang, oregano, cumin, 1 1/4 teaspoons salt, and a few grinds of pepper. Bring to a boil, then reduce heat to medium and simmer until chicken is tender and just cooked through, 10 to 12 minutes.

Step 3
Transfer chicken to a plate and shred with 2 forks. Smash about one-quarter of beans in chili with the back of a spoon. Return shredded chicken to pot and add corn. Bring to a simmer and cook until chicken and corn are warmed through, 4 to 6 minutes. Remove from heat and stir in cilantro and sesame oil.

Step 4
Ladle chili into bowls. Top with tortilla chips, sour cream, cheddar, kimchi, scallions, sesame seeds, and more cilantro.