Why You’ll Love This Recipe

Unique Flavor Fusion: The addition of gochujang introduces a sweet and savory heat that elevates the classic white chicken chili to new culinary heights.
Creamy and Comforting: Cream cheese adds a luscious creaminess, balancing the spice and providing a comforting, hearty meal.
Versatile Toppings: The recipe encourages creative garnishes, allowing you to tailor each bowl to your taste preferences.
Simple Preparation: With straightforward steps and readily available ingredients, this dish is accessible for both novice and experienced cooks.

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, thinly sliced
2 tablespoons peeled, finely chopped ginger (from a 2-inch piece)
4 cups low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1 pound total), halved crosswise
2 (15-ounce) cans cannellini beans, drained and rinsed
4 ounces cream cheese, cubed
1 (4.5-ounce) can green chiles
1/4 cup gochujang (Korean red chili paste)
1 teaspoon dried oregano
1 teaspoon ground cumin
Kosher salt
Freshly ground black pepper
1 (10-ounce) bag frozen corn (about 1 1/2 cups)
1/4 cup chopped fresh cilantro leaves, plus more for serving
1 1/2 teaspoons toasted sesame oil
Tortilla chips, sour cream, shredded cheddar, kimchi, sliced scallions, and sesame seeds, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics:
- In a large pot over medium heat, heat the olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened, about 8 to 10 minutes.
- Add the sliced garlic and chopped ginger; continue cooking until fragrant and lightly golden, approximately 2 minutes.
Simmer with Broth and Chicken:
- Pour in the chicken broth. Add the halved chicken breasts, cannellini beans, cubed cream cheese, green chiles, gochujang, dried oregano, ground cumin, 1 1/4 teaspoons of kosher salt, and a few grinds of black pepper.
- Bring the mixture to a boil, then reduce the heat to medium. Simmer until the chicken is tender and just cooked through, about 10 to 12 minutes.
Shred Chicken and Mash Beans:
- Using tongs, transfer the cooked chicken to a plate and shred it with two forks.
- In the pot, mash about one-quarter of the beans with the back of a spoon to thicken the chili slightly.
Combine and Heat Through:
- Return the shredded chicken to the pot and add the frozen corn. Bring the chili back to a simmer and cook until the chicken and corn are warmed through, approximately 4 to 6 minutes.
- Remove from heat and stir in the chopped cilantro and toasted sesame oil.
Serve:
- Ladle the chili into bowls. Top with your choice of tortilla chips, sour cream, shredded cheddar cheese, kimchi, sliced scallions, sesame seeds, and additional cilantro as desired.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Variations

Vegetarian Option: Omit the chicken and double the amount of beans or add chickpeas for added protein. Use vegetable broth instead of chicken broth.
Bean Substitutions: Swap cannellini beans with chickpeas, black beans, or pinto beans to suit your preference.
Spice Level Adjustment: Increase or decrease the amount of gochujang to control the heat level. Adding sliced jalapeños can also enhance spiciness.
Alternative Toppings: Experiment with toppings like avocado slices, lime wedges, or shredded Monterey Jack cheese to complement the flavors.

Storage and Reheating

Refrigeration: Allow the chili to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Place the cooled chili in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months.
Reheating: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

FAQs

What is gochujang, and where can I find it?

Gochujang is a Korean red chili paste made from fermented soybeans, red chili powder, glutinous rice, and salt. It has

Creamy Gochujang White Chicken Chili

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Author: Julia
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Creamy Gochujang White Chicken Chili is a bold fusion of Korean and American flavors. This comforting dish combines tender chicken, creamy cannellini beans, and spicy gochujang for a unique and hearty meal, topped with your favorite garnishes.

Instructions

Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 8-10 minutes until softened.
- Stir in garlic and ginger; cook for 2 minutes until fragrant.
Simmer with Broth and Chicken:
- Pour in chicken broth. Add chicken breasts, beans, cream cheese, green chiles, gochujang, oregano, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes until chicken is tender.
Shred Chicken and Mash Beans:
- Remove chicken and shred with forks.
- Mash about one-quarter of the beans in the pot to thicken the chili.
Combine and Heat Through:
- Return shredded chicken to the pot. Add frozen corn and simmer for 4-6 minutes.
- Remove from heat and stir in cilantro and toasted sesame oil.
Serve:
- Ladle chili into bowls and garnish with toppings like tortilla chips, sour cream, cheddar cheese, kimchi, scallions, sesame seeds, or cilantro.

Notes

Adjust the spice level by increasing or decreasing gochujang.
Use vegetable broth and omit chicken for a vegetarian version.
Experiment with toppings like avocado or lime for added flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: Fusion (Korean-American)