Smoked chicken white (or green) chili.
Smoked chicken thighs. Smoked peppers (Anaheim and pablano) fresh and pickled jalapeños. Puréed the peppers, cooked with some chicken stock. Bloomed some cumin and coriander in oil, added a bunch of Navy beans, kept about a cup back, puréed those as thickener. Added the smoked chicken, pressed the puréed peppers through a sieve, added some chicken stock, and the puréed beans. Finished with jalapeño pickling juice, lime juice, grated Peoper Jack, and chopped cilantro leaves.
Served with sour cream, some grated Pepper Jack and cilantro on top, lime wedges on the side, and a jalapeño cheddar cornbread muffin, and a lovely Belgian sour: a Duchesse de Bourgogne.