White Chicken Chili

Fort Myers Sous Chef Daniel Harris presents a seasonal treat with his White Chicken Chili, perfect for fall and showcasing the sweetness of fresh white corn.

Course: Main Course, Soup

Cuisine: American

Materials

2 Tbsp EVOO
2 Jalapeno Diced & Deseeded
2 Poblano Chilis Diced & Deseeded
1 Sweet Onion Diced
4 Garlic Cloves Microplaned
4 Cans Navy Bean 2 Pureed Undrained, 2 Whole & Drained
1 Quart Veggie or Chicken Stock
2 tsp Cumin divided
2 tsp Smoked Paprika divided
2 tsp Oregano divided
2 Cans Corn Kernels drained
½ C Crème Fraiche
¼ C Hot Sauce *optional
¼ C lime Juice
2 Lbs Ground Chicken

Instructions

In a large pot cook ground chicken, season chicken with 1 tsp of each seasoning. Once cooked remove chicken from the pot and drain grease. In same pot, add EVOO jalapeno, onion, poblano, garlic & remaining seasoning, cook until soft and aromatic, next add corn and sauté. Add chicken back to pot next add stock, lime juice, hot sauce, pureed beans, whole beans. Simmer for 15 minutes then add Crème Fraiche to thicken.
Garish with cheese of choice and scallions.