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Name: Microwave White Chicken Chili (Deep Covered Baker)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 whole heads garlic, unpeeled; 1/4 teaspoon salt; 3 tbsp olive oil, divided; 2 poblano peppers; 1 medium onion; 11 /2lb boneless skinless chicken thighs or breasts; 2 tbsp Taco Seasoning Mix; 2 15 1/2-oz. cans Great Northern beans, drained; 1 16-oz. jar salsa verde

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INGREDIENTS

3 whole heads garlic, ; unpeeled
1/4 teaspoon salt
3 tbsp olive oil, ; divided
2 poblano peppers
1 medium onion
11 /2lb boneless ; skinless chicken thighs or breasts
2 tbsp Taco Seasoning Mix
2 15 1/2-oz. cans Great Northern beans, ; drained
1 16-oz. jar salsa verde

Servings

INSTRUCTIONS

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter 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.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. 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 using Mix ?N Masher. 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.

NOTES

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

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Microwave White Chicken Chili (Deep Covered Baker)

3 whole heads garlic, unpeeled
1/4 teaspoon salt
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
11 /2lb boneless skinless chicken thighs or breasts
2 tbsp Taco Seasoning Mix
2 15 1/2-oz. cans Great Northern beans, drained
1 16-oz. jar salsa verde

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife.  Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. 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 using Mix ?N Masher. 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.

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 8 Servings

Calories: 56
Calories from Fat: 46 (82%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 55mg		2 %
Potassium 60.7mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 56

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