Creamy Gochujang White Chicken Chili
Easy Yields: 4
20 mins 50 mins
Main Dish American, Korean Chicken
Submitted by Melissa Green
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 cups 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 cup 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 cup 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
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.
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.
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.
Ladle chili into bowls. Top with tortilla chips, sour cream, cheddar, kimchi, scallions, sesame seeds, and more cilantro.