Creamy Gochujang White Chicken Chili Recipe

Today, I’m bringing you a truly luscious soup to warm your soul and spice up your weeknights! This Creamy Gochujang White Chicken Chili Recipe takes everything you love about classic comfort food and gives it a fun, modern, and absolutely irresistible Korean-inspired twist. Trust me, the gochujang—that vibrant, savory-sweet Korean chili paste—is a game-changer here, adding incredible depth and a gorgeous warmth that plays perfectly with the silky, cheesy base. Ready in a flash, this cozy, flavorful chili is about to become your new favorite way to use up that leftover chicken. Dive into a bowl of this unbelievably creamy, perfectly spiced goodness; you are going to love this!

Why You’ll Love This Recipe

• Totally Unique Flavor: We’re mixing classic white chili comfort with the bold, savory, slightly sweet heat of Korean gochujang paste. It’s an unforgettable fusion!
• Velvety Creaminess (No Heavy Cream!): The creamy texture comes from a secret ingredient—a little dollop of cream cheese—that melts seamlessly into the broth, giving you that luxurious feel without making it too heavy.
• Weeknight Winner: Thanks to using pre-cooked shredded chicken (hello, rotisserie!), this flavor-packed chili goes from the cutting board to the dinner table in just about 35 minutes.
• Clean Out the Fridge: This recipe is super flexible! Feel free to toss in extra veggies or different beans to make it your own.

Ingredients

All you need for this Creamy Gochujang White Chicken Chili Recipe are a few pantry staples, some amazing spices, and about 30 minutes! Yes, it’s that easy. But first, gather up these must-haves:

• Olive Oil: Our starting point! It helps us sauté and brings out the savory base flavors of the aromatics.
• Onion: Diced and sautéed, this creates the essential savory foundation for any great chili.
• Garlic: Adds that pungent, necessary warmth; you can never have too much garlic in a soup!
• Cooked Shredded Chicken: The star protein. Using pre-cooked chicken (rotisserie chicken is a lifesaver here!) cuts down your cooking time significantly.
• White Beans (Cannellini or Great Northern): These add heartiness, texture, and creaminess once they break down slightly in the chili. Make sure to rinse them!
• Sweet Corn: Brings a pop of sweetness and a lovely texture contrast to the creamy chili base.
• Chicken Broth: The liquid gold that serves as the flavor base for the whole dish.
• Milk or Cream: This is mixed in with the cream cheese to achieve that final, gorgeous creamy texture. Use milk for lighter results or cream for pure indulgence.
• Gochujang Paste: This is the game-changer! It’s a Korean fermented chili paste that delivers a complex, deep flavor that is savory, sweet, and moderately spicy.
• Ground Cumin, Chili Powder, and Paprika: The classic trio of chili spices that create that recognizable cozy, smoky, and earthy flavor profile.
• Salt and Pepper: Essential for balancing and brightening all those bold flavors.
• Cream Cheese: The real secret to the luscious, creamy body of the chili without using heavy cream. Make sure it’s softened so it melts smoothly!
• Lime Juice: Added at the very end to provide a necessary bright, acidic pop that cuts through the richness. Don’t skip this step!
• Chopped Cilantro: A fresh herb finish that adds a beautiful color and a clean, herbaceous note.
• Optional Toppings: Green onions, crunchy tortilla strips, or shredded cheese—for that fun, customizable final layer!

The exact measurements for all of these fantastic ingredients will be right under the article in the handy recipe card!

How to Make the Creamy Gochujang White Chicken Chili

This recipe is incredibly simple, making it perfect for a chilly night or a busy evening! Just follow these easy steps and you’ll be enjoying a bowl in no time.

Step 1: Build the Flavor Base

Heat your olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and sauté for about 3 to 4 minutes until they become tender and fragrant. Next, add your minced garlic and cook for just 1 minute more until you can really smell that beautiful aroma.

Step 2: Combine the Hearty Ingredients

Stir in your pre-cooked shredded chicken, the drained and rinsed white beans, and the sweet corn. Give everything a good mix to coat it in those delicious foundational flavors.

Step 3: Simmer and Spice

Pour in the chicken broth and bring the mixture up to a gentle simmer. Now it’s time for the flavor bomb! Add the gochujang paste, cumin, chili powder, paprika, salt, and pepper. Stir continuously until the gochujang paste is completely dissolved and the whole chili has taken on that vibrant, reddish-orange hue.

Step 4: Add Creaminess

Reduce the heat to low and mix in your milk or cream. Let the chili cook gently for about 10 minutes, stirring every so often. This allows all those spices and the gochujang to marry perfectly.

Step 5: The Final Touch of Cream

Add in the softened cream cheese and stir until it fully melts into the soup. This is when the magic happens—the chili will transform into that beautiful, velvety, and irresistibly creamy consistency.

Step 6: Finish and Serve

Turn off the heat. Stir in the fresh lime juice and the chopped cilantro. Give it a taste test, adjusting salt or spice if needed. Ladle it hot into bowls and finish with your favorite toppings!

Pro Tips for Making the Recipe

• Don’t Rush the Aromatics: Take the time to properly sauté the onions and garlic. This foundational step is what adds the true depth of flavor to the chili—happy cooking starts with happy onions!
• Rotisserie Chicken is Your Best Friend: If you’re short on time, grab a pre-cooked rotisserie chicken. It’s already seasoned and shreds easily, saving you at least 20 minutes of cooking time.
• Ensure the Cream Cheese is Softened: To avoid lumps, make sure your cream cheese is at room temperature before adding it to the simmering chili. This allows it to incorporate smoothly and quickly into the broth.
• Stir Until the Gochujang is Gone: When you add the gochujang paste, give it a thorough stir until it completely dissolves and blends into the broth. You don’t want any hidden pockets of spice!

How to Serve

This chili is hearty enough to be a meal all on its own, but it’s always fun to dress it up!

• Classic Chili Toppings: Pile on the goodness! I love a mix of crunchy tortilla strips, a sprinkle of shredded cheese (Monterey Jack is perfect), and some chopped green onions.
• Cooling Element: The spice from the gochujang is mild to moderate, but a dollop of sour cream or Greek yogurt on top is always a welcome, cooling addition.
• Side Dish Pairing: Serve it alongside a simple green salad with a light vinaigrette or some crusty bread for soaking up every last bit of that creamy broth.
• Bring the Heat: If you like it extra fiery, a quick drizzle of Sriracha or a dash of red pepper flakes can take it up a notch!

Make Ahead and Storage

This chili is one of those dishes that tastes even better the next day once the flavors have had a chance to really settle in!

Storing Leftovers

Place any cooled leftovers in an airtight container and store them in the refrigerator for up to 3 to 4 days.

Freezing

White chicken chili freezes beautifully! Once completely cooled, transfer it to a freezer-safe container, leaving about an inch of headspace. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator.

Reheating

Reheat individual servings in the microwave or warm it up in a pot on the stovetop over low to medium heat, stirring occasionally until it’s warmed through. If it seems too thick, you can add a small splash of broth or milk while reheating.

FAQs

1. Is Gochujang Paste very spicy, and can I use a substitute?

Gochujang paste (Korean chili paste) is moderately spicy, but it’s much more complex than simple heat; it has a wonderfully sweet and savory depth. The amount used in this recipe provides warmth rather than fire. While there’s no perfect substitute that captures the full complexity, you can use a mix of 1 tablespoon of Sriracha or chili garlic sauce combined with 1 tablespoon of brown sugar and a touch of soy sauce to get a similar savory-sweet-spicy profile, though the texture and fermentation notes will be different.

2. Can I make this chili with uncooked chicken?

Yes, you absolutely can! If you are starting with raw chicken breasts or thighs, you will need to increase the cooking time. Add the raw chicken to the pot with the broth in Step 4 and let it simmer until it is fully cooked (about 20-25 minutes). Once cooked, remove the chicken, shred it with two forks, and then return it to the pot before proceeding to Step 5 (adding the milk/cream).

3. What is the best kind of white bean to use?

Any small, creamy white bean will work perfectly here! Great Northern beans, cannellini beans, or even navy beans are all great choices. Cannellini beans are typically the largest and hold their shape the best, while navy beans are smaller and break down a little more easily, adding to the creaminess. Using a blend of two types can even add some fun textural variation!

4. Can I make this a vegetarian chili?

You certainly can! To make this chili vegetarian, simply omit the shredded chicken. Instead, replace it with an extra can of beans (like chickpeas or kidney beans), or add cubed sweet potatoes or bell peppers to increase the heartiness. Ensure you use vegetable broth instead of chicken broth to keep it fully meat-free, and you’ll still get that incredible creamy gochujang flavor!