Creamy Gochujang White Chicken Chili

Creamy Gochujang White Chicken Chili

from delish.com
50 min
4 servings

This creamy, red-tinted spin on white chicken chili incorporates gochujang for a unique spin on a classic winter dinner you and your whole family will love.

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

  1. 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.

  2. 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.

  3. 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.

  4. 4

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