Microwave White Chicken Chili

Name: Microwave White Chicken Chili
Yield: 8 cups 8 servings of 1 cup
Ingredients: 3 whole heads garlic (about 48 cloves), unpeeled; ¾ tsp (4 mL) salt, divided; 3 tbsp (45 mL) olive oil, divided; 2 poblano peppers; 1 medium onion; 1 ½ lb (375 mL) boneless, skinless chicken thighs, trimmed and finely diced; 2 tbsp (30 mL) Southwestern Seasoning Mix; 2 cans (15.5 oz./398 mL each) Great Northern beans, drained; 1 jar (16 oz./430 mL) salsa verde

Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili.

Ingredients

3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp (4 mL) salt, divided
3 tbsp (45 mL) olive oil, divided
2 poblano peppers
1 medium onion
1 ½ lb (375 mL) boneless, skinless chicken thighs, trimmed and finely diced
2 tbsp (30 mL) Southwestern Seasoning Mix
2 cans (15.5 oz./398 mL each) Great Northern beans, drained
1 jar (16 oz./430 mL) salsa verde

Directions

Slice about 1/4 in. off the pointed top of the garlic heads to expose the cloves. Place the garlic cut side up in a large microwave safe bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Finely dice the peppers and onion using a Food Chopper. Combine the peppers and onion in the Fully Glazed Deep Covered Baker. Add the chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to the baker; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate the chicken. Cover; microwave an additional 4-6 minutes or until the chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to the garlic and stir to combine. Transfer bean mixture to the baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield:

8 cups
8 servings of 1 cup

Nutrients per serving:

Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook's Tips:

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired, but omit the salt.

Serve this chili with some optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.