Description
A spicy and flavorful white chicken chili infused with the bold taste of gochujang, a Korean chili paste.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (4 ounce) can diced green chilies, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 4 cups chicken broth
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add chicken pieces to the pot and cook until lightly browned on all sides.
- Stir in diced green chilies, cannellini beans, great northern beans, chicken broth, gochujang, cumin, and oregano.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the chicken is cooked through and the flavors have melded.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- Adjust the amount of gochujang to your desired level of spiciness.
- For a creamier chili, you can mash some of the beans against the side of the pot before serving.
- This chili can be made ahead of time and reheated. The flavors often deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Fusion (Korean-American)