White Chicken Chili

 White Chicken Chili

Yield: 8 servings (8 cups)

Ingredients:

3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers ** may omit or substitute**
1 medium onion

1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix *** or you own homemade mix***
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

Directions:
1. Using (5-in.) Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves.

 Place garlic cut side up in glass Bowl. 

Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. 

Cover batter bowl with lid;bake in oven until soft (must have covered baking dish & put 1-4 TBS of water on bottom of pan for steam or microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 

2. Meanwhile, finely dice peppers using Knife. 
Chop onion. 
Combine peppers and onion in large covered baking dish or microwave dish.
 Trim and finely dice chicken.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well.

Bake @ 350* 45 minutes - 1 hour + (baking times vary per oven)

 OR Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. 

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture into your  large baker or microwave dish that's already cooking; mix well. 
Put back in oven to Baking complete CHILI cooking through until all heated.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.