There’s magic in every season, but there’s nothing quite like that first flurry of snow floating to the ground and making everything beautiful and white. The cold it brings makes you want to cozy up inside with something warm, so what better than a bowl of some New Season White Chili to take the chill off? As you soak up the season, you’ll thoroughly enjoy the fresh tastes this savory, Asian-inspired soup serves up. With lots of veggies, some juicy chicken, and a hint of spice, you’ll be craving a bowl of this comfy goodness each time it snows. Ah, here’s to the peace and rest that comes with New Season White Chili!
Ingredients
For the chili:
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, thinly sliced
- 2 tablespoons ginger, peeled and finely chopped
- 4 cups low-sodium chicken broth
- 2 chicken breasts, boneless and skinless, cut in half crosswise
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 ounces cream cheese
- 1 (4.5-ounce) can green chilies
- 1/4 cup gochujang, such as Bibigo™ Gochujang Hot & Sweet Sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 (10-ounce) bag frozen corn
- 1/4 cup fresh cilantro leaves, chopped
- 1 1/2 teaspoons toasted sesame oil
Optional garnishes:
- nacho-flavored tortilla chips, to taste
- sour cream, to taste
- cheddar cheese, to taste, shredded
- scallions, to taste, sliced
- fresh cilantro, to taste, chopped
Directions
Step 1 –In a large pot over medium heat, heat the olive oil.
Step 2 –Add the onion to the oil and cook, stirring occasionally, until it has softened, about 8-10 minutes.
Step 3 –Add the garlic and the ginger to the onion and cook, stirring constantly, until they are fragrant and light golden in color, about 2 minutes.
Step 4 –Add the broth, the chicken pieces, the beans, the cream cheese, the green chiles and their juices, the gochujang, the oregano, the cumin, the salt, and the pepper to the onion mixture and bring to a boil.
Step 5 –Reduce the heat to medium and simmer the chili until the chicken pieces reach an internal temperature of 165 degrees F and are tender, about 10-12 minutes.
Step 6 –Transfer the chicken pieces to a plate and shred with two forks.
Step 7 –Smash about 1/4 of the beans in the chili with the back of a spoon.
Step 8 –Add the shredded chicken and the corn to the chili and bring to a simmer. Cook until the chicken and the corn are warmed through, about 4-6 minutes.
Step 9 –Transfer the pot from the heat and stir 1/4 cup of the cilantro and the sesame oil into the chili.
Step 10 –Serve the chili topped with the optional garnishes.
