Honestly, you don't need that much garlic! 2 heads works just as well...
2 1/2 to 3 pounds boneless, skinless chicken thighs or breast (I use both)
2 onions, chopped
2 poblano (pasillo) chilis, chopped
6 heads garlic
16 oz. green salsa
2 cans navy beans - rinsed and drained
1 1/2 cups chicken broth
1 pkg. taco seasoning mix (Shilling or Lowry's works well)
Olive oil
Cut of the top quarter of each head of garlic and place in microwave safe dish. Sprinkle with salt & about 2 Tbsp. olive oil. Cover well and microwave for about 8 minutes, until the cloves are very mushy and getting browned. Let cool.
Saute onions and peppers until softened and onion begins to turn translucent and brown. Remove from skillet and place in large pot.
Dice chicken pieces and sprinkle with seasoning mix. Mix well. Saute in about 2 Tbsp. olive oil just until the pink goes away.
Pour chicken into pot with onions and peppers.
When garlic is cool, peel and mash well with the green salsa. (food processor works well for this)
Mix garlic, salsa and the chicken broth with other ingredients. Mix in beans and simmer over low heat for about 1/2 hour.
Serve with shredded cheese, sour cream, sliced green onions, or avocado slices.
