Microwave White Chicken Chili

Yes, it really is chili made in the microwave. And it's one of our new favorite recipes. I got it from Pampered Chef...one of my favorite places to get cookbooks!

This recipe calls for 3 HEADS of garlic, which sounds ludicrous, but it's really quite delicious. You roast the garlic in the microwave first, so it only gives the chili a VERY faint garlic flavor. It's fabulous and fast, and my kids loved it. Here it is:

Microwave White Chicken Chili

3 whole heads garlic (about 48 cloves) unpeeled
3/4 tsp salt, divided
3 TB olive oil, divided
2 poblano peppers (These are great big, dark green peppers you can find with all the other peppers. They are pretty mild...much like a green bell pepper)
1 medium onion
1 1/2 lb boneless, skinless chicken thighs or breasts
2 TB Pampered Chef Southwestern Seasoning Mix (use taco mix and omit salt, if you don't have this spice)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1- Slice about 1/4 inch off the pointed top of garlic heads to expose cloves. Place garlic cut-side up in microwave safe bowl. Sprinkle with 1/4 tsp salt and drizzle with 2 TB of the oil. Cover bowl and microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2- Meanwhile, finely dice peppers and chop onion. Combine peppers and onion in large, microwave safe casserole dish (recipe calls for PC Deep Covered Baker Stone). Trim and finely dice chicken; add chicken, seasoning mix, remaining 1 TB oil and remaining 1/2 tsp salt. 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 sqeeze cooled garlic from head into bowl (discard skins); mash garlic. Add beans and salsa t obatter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Okay, that's it. It might look complicated, but it's really very simple, and it cooks dang fast. You can add grated cheese, sour cream, cilantro, lime juice, or diced avacado to your bowl of chili. I actually liked it best with some sour cream (tones down the spicy) and some Monterey Jack cheese. Yummy! Enjoy! :-)