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Bowl of creamy Gochujang White Chicken Chili topped with shredded chicken, white beans, tortilla strips, sour cream, sliced avocado, jalapeños, and radish slices.

Creamy Gochujang White Chicken Chili

A spicy, creamy twist on classic white chicken chili, infused with bold Korean gochujang for deep umami heat and silky richness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American, Fusion, Korean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 1 tbsp oil neutral
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 lb chicken breast cubed
  • 1 tbsp gochujang
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 4 cups chicken broth
  • 2 cans white beans drained and rinsed
  • 1 cup frozen corn
Creamy Finish
  • 4 oz cream cheese softened
  • 1/2 cup heavy cream
  • salt & pepper to taste
Toppings
  • green onions sliced
  • lime wedges
  • cilantro chopped

Equipment

  • Large Pot
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened.
  2. Add garlic and chicken. Cook until chicken is lightly browned.
  3. Stir in gochujang, cumin, and oregano. Cook for 1 minute to bloom flavors.
  4. Add broth, beans, and corn. Bring to a simmer and cook for 20 minutes.
  5. Reduce heat and stir in cream cheese until fully melted, then pour in heavy cream.
  6. Season with salt and pepper. Simmer 5 more minutes until creamy.
  7. Serve topped with cilantro, lime, and green onions.

Notes

For extra heat, add a second spoonful of gochujang or a pinch of Korean chili flakes (gochugaru). This chili thickens as it cools, so feel free to add extra broth when reheating.