Name: Creamy Gochujang White Chicken Chili
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Gochujang White Chicken Chili

1. 1 tbsp. extra-virgin olive oil -

2. 1 small yellow onion, finely chopped -

3. 3 cloves garlic, thinly sliced -

4. 2 tbsp. peeled finely chopped ginger (from 1 [2"] piece) -

5. 4 c. low-sodium chicken broth -

6. 2 boneless, skinless chicken breasts (about 1 lb. total), cut into half crosswise -

7. 2 (15-oz.) cans cannellini beans, drained and rinsed -

8. 4 oz. cream cheese, cubed -

9. 1 (4.5-oz.) can green chiles -

10. 1/4 c. gochujang -

11. 1 tsp. dried oregano -

12. 1 tsp. ground cumin -

13. Kosher salt -

14. Freshly ground black pepper -

15. 1 (10-oz.) bag frozen corn (about 1 1/2 c.) -

16. 1/4 c. chopped fresh cilantro leaves, plus more for serving -

17. 1 1/2 tsp. toasted sesame oil -

18. Tortilla chips, sour cream, shredded cheddar, kimchi, sliced scallion, and sesame seeds, for serving -

How to cook deliciously - Creamy Gochujang White Chicken Chili

1. Stage

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. Stage

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. Stage

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. Stage

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