Time to warm those bones up… and maybe your soul as well! Hearty Winter Stew is meaty and just so filling, ready to help you shake off the winter blues and replace them with a new, up-tempo seasonal beat! Tender, juicy chicken, garden veggies, creamy beans, and sunny sweet corn all come together in a carol of succulent broth and plenty of warming spices and spicy gochujang. The chill has no effect on you when you have a bowl of this Hearty Winter Stew in your hands!
Ingredients
For the stew:
- 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, cubed
- 1 (4-4.5-ounce) can green chiles
- 1/4 cup gochujang
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/4 teaspoons kosher salt
- 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, for serving:
- tortilla chips, to taste
- sour cream, to taste
- cheddar, to taste, shredded
- kimchi, to taste
- scallions, to taste, sliced
- sesame seeds, to taste
- cilantro leaves, to taste
- avocado, to taste, sliced
Directions
Step 1 –In a large pot over medium heat, heat the olive oil.
Step 2 –Add the onion to the hot oil and cook, while stirring occasionally, until softened, about 8-10 minutes.
Step 3 –Add the garlic and the ginger to the hot oil and cook, while stirring, until fragrant and lightly golden, about 2 minutes.
Step 4 –Add the broth and stir to combine.
Step 5 –Add the chicken, the beans, the cream cheese, the green chiles and their juices, the gochujang, the oregano, the cumin, the salt, and the black pepper.
Step 6 –Bring the chicken mixture to a boil.
Step 7 –Reduce the heat to medium and simmer until the chicken is tender and reaches an internal temperature of 165 degrees F, about 10-12 minutes.
Step 8 –Transfer the chicken to a plate and shred it with two forks.
Step 9 –In the stew, smash about 1/4 of the beans with the back of a spoon.
Step 10 –Add the shredded chicken and the frozen corn to the pot.
Step 11 –Bring the stew mixture to a simmer and cook until the chicken and the corn are warmed through, about 4-6 minutes.
Step 12 –Transfer the pot from the heat and stir in 1/4 cup of the chopped cilantro and the sesame oil.
Step 13 –Serve with your favorite toppings.
