White Chicken Chili

3 whole cloves of garlic (about 48 small cloves) unpeeled
3/4 tsp salt divided
3 Tbsp olive oil divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless chicken breast
2 Tbsp McCormick Southwestern marinade (just the powder)
2 cans (15.5 oz) great northern beans, drained
1 jar (16 oz) Salsa verde


Slice off pointed end of garlic and put in a bowl with 1/4 tsp salt and 2 tsp olive oil drizzled over top. Cover and microwave 3 min or until garlic is soft. Let cool.

Dice peppers and chop onion-combine. Dice chicken and add southwestern seasoning, remaining 1 tsp of olive oil, and 1/2 tsp of salt-mix well. Add chicken to peppers and onions and sautee until chicken is fully cooked.

Gently squeeze garlic out of hulls and mash. Add beans and salsa. Mix in with chicken mixture and cook until heated through.