White Chicken Chili

By jennifergooding

Ingredients

• 3 whole heads of garlic (about 48 cloves), unpeeled
• 3/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 2 poblano peppers
• 1 medium onion
• 1 1/2 lb boneless, skinless chicken breast
• 2 tbsp taco seasoning mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde

Details

Servings 8

Preparation

Step 1

Slice about 1/4 in off the pointed top of garlic heads to expose cloves. Place garlic cut side up in (batter)bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on high for 3 minutes or until garlic is soft. Set aside to cool.
Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in Pampered Chef covered baker. Trim and finely dice chicken. Add chicken, taco mix, remaining 1 tbsp oil, and remaining 1/2 tsp salt to baker; mix well using a spatula. Microwave, covered, on high for 4 minutes. Stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into (batter) bowl and discard skins; mash using Mix & Chop tool. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on high 5-7 minutes or until chili is heated through.