White Chicken Chili

I warned you a few posts ago, that once winter hits, I become the goddess of soups. I think it is safe to say that winter has officially hit.
Last week I made white chicken chili, Coy built a fire, and we snuggled on the couch watching tv and eating heaven in a bowl.
Coy is a huge chili fan and wants me to make chili every night of the week. Because of this I am extra grateful for chili variations such as this one!

Ingredients:
3 whole garlic cloves
3 TB olive oil
I medium onion, chopped
1 1/2 lb boneless chicken, cooked and shredded (I leave mine in the crockpot all day on low so it is ready when I get home from work)
1 packet of taco seasoning
3 cans of Great Northern beans, drained
1 jar (16 oz) salsa verde
1 poblano pepper, chopped

Directions:
- Cut off the top of the garlic head and drizzle with 2 TB olive oil. Microwave for 3 minutes. While they are still hot (it is important you do this quickly or it won't work as well) mash the heads of the garlic.
- Saute the onion. Add chicken, taco seasoning, remaining olive oil, and poblano pepper.
- Add mashed garlic heads.
- Add beans and salsa.
- Cook until heated through.

You can top with sour cream and/or cheese. However, this time we decided to eat it plain!