What I Cooked for Lunch Today....mmmm

White Chicken Chili (spicy and delicious)

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 small lime
1 1/2 lb boneless, skinless chicken breasts
2 tbsp Southwestern Seasoning Mix
1 can (15.5 oz) Navy beans, drained
1 jar (16 oz) salsa verde
1/4 cup water

1. Trim fat from chicken, cube and cook

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

3. Meanwhile, finely dice peppers. Chop onion using a food chopper or food processor. Squeeze lime juice into crock pot. Combine peppers and onion into crock pot. Add seasoning mix, remaining 1 tbsp oil, remaining 1/2 tsp salt, chicken, 1/4 cup of water and the salsa to the crock pot. Gently squeeze cooled garlic from heads into small dish (discard skins); mash using a fork or potato masher and add to crock pot. Place on high for 1 hour.

4. Add beans to crock pot and turn down to low for another 30 min to 45 min (or until peppers are tender)

5. Serve with fresh cilantro, sour cream, salsa, and tortilla chips.