Ingredients:
• 3 whole heads 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 thighs
• 2 tbsp taco Seasoning Mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde
Directions:
1. Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in 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 3 minutes or until garlic is soft. Set aside to cool.
2. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in microwave safe casserole dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to casserole dish; mix well. 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 to casserole dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: Yield: 8 servings (8 cups)
Nutrients per serving: Light (1 cup): 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
Serve this chili with 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.
