Gochujang White Chicken Chili

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

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 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

Black pepper

1 (10-oz) bag frozen corn

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.