Creamy Gochujang White Chicken Chili

hearty, spicy, and packed with protein, making it the perfect gluten-free meal for chilly nights.

This creamy gochujang white chicken chili is a flavorful twist on a classic comfort food. It's hearty, spicy, and packed with protein, making it the perfect gluten-free meal for chilly nights.

prep time: 15 minutes & cook time: 30 minutes / serves: 6

Nutritional Information (per serving): 380 Calories, 15g Fats, 15g Net Carbs, 4g Fiber, 38g Protein.

ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 jalapeño, seeded and chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• 1/4 cup gochujang (Korean chili paste)

• 4 cups chicken broth

• 2 cups cooked shredded chicken

• 1 can (15 oz) white beans, drained and rinsed

• 1 can (4 oz) chopped green chilies

• 1/2 cup coconut cream

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped jalapeño. Cook until softened, about 5 minutes.

2. Add ground cumin, ground coriander, smoked paprika, and gochujang to the pot. Cook for 1-2 minutes, until fragrant.

3. Stir in chicken broth, shredded chicken, white beans, and chopped green chilies. Bring to a simmer and cook for 15-20 minutes.

4. Stir in coconut cream and cook for an additional 5 minutes.

5. Season with salt and pepper, to taste.

6. Serve hot, garnished with fresh cilantro and lime wedges.