Microwave White Chili


Tasty and surprisingly quick  This recipe serves 8


  • 3 large whole heads garlic (about 48 cloves) unpeeled
  • ¾ tsp salt, divided Salt, table
  • 3 tbsp olive oil, divided Oil, olive, salad or cooking
  • 2 poblano peppers
  • 1 medium onion
  • 1 1/2 lbs boneless skinless chicken thighs or breasts
  • 2 tbsp southwestern seasoning mix
  • 2 cans(15.5oz) Great Northern beans, drained
  • 1 16oz jar salsa verde
  • SERVE WITH Sauce, ready-to-serve, pepper or hot
  • shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro


Step 1

Remove the pointed top of each garlic clove to expose the heads. Place garlic cut side up in a microwavable bowl. Sprinkle the top of garlic with ¼ tsp salt and drizzle with 2 tbsp oil. Cover with microwavable lid; microwave on high 3 minutes or until soft. Set aside to cool. Meanwhile, finely dice peppers. Chop onions finely. Combine peppers and onions in a deep covered dish. Trim and finely dice the chicken.. Add chicken, seasoning, remaining 1 Tbsp oil and ½ tsp salt to deep covered dish, mix well. Microwave, covered on HIGH 4 minutes; stirring to separate the chicken. Cover, microwave and additional 4-6 minutes chicken is cooked through. Meanwhile gently squeeze cooled garlic from the heads into a bowl , discarding the skins,. Mash with a fork . Add beans and salsa. Transfer bean mixture to deep covered bowl, mix well. Microwave covered, on HIGH 5-7 minutes or until chili is heated through


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