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White Chicken Chili

  • December 02, 0214

Mexican Monday, Taco Tuesday, Fajita Friday ….I can find a Tex Mex food for every day of the week!

We still call it Taco Tuesday every week but really it will consist of many different Mexican favorites. I learned early on as a mom that Mexican food is something kids love for a few reasons. Mainly it’s often something you can eat with your hands (which is always a plus with kids….all they usually hear is please use your fork properly). It’s interactive and fun to make and the ingredients almost always appeal to a picky palette. The one thing about this type of food is that it often allows the child and the parents to make it to their tastes. Kids like it mild, no problem; parents like it super spicy…add hot sauce to your own portion. I’ve even gotten my kids eating fish tacos this way. This week though I decided it was time for something different and new. The girls love traditional chili but I wanted something lighter and healthier. In came White Chicken Chili!!


In my search for the perfect recipe I came across this one. It’s pretty quick and super simple. My picky little palettes have become quite the chicken snobs and only like organic now lol, and I have to agree once you tasted the difference it’s hard to go back to conventional chicken. If you want to make this a quick meal for the family after work, throw the chicken in a crockpot on low and cook it for 6hrs and let it naturally cool in the crockpot while you’re at work. It will be very moist and easily fall off the bone. The rest of the recipe will come together very easily.


We used Pillsbury crescent roll wraps because they cook quickly and taste moist and flaky for dipping in the chili. Feel free to use any dough you’d like. Although my first try was with pizza dough and truthfully it was a pain to work with and didn’t come out that great. We added lots of toppings like lime, sour cream, chopped cilantro, tomatoes, tortilla strips and chili peppers so the kids still felt like they could make it their own and have fun “playing” with their food! Happy Cravings!!


  • 1 3lb Blue Goose Pure Foods Organic Whole Chicken
  • 2 (14.5-ounce) cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper, minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes, juiced, plus lime wedges, for serving
  • 1/4 cup chopped cilantro leaves
  • Sour cream, for topping
  • Tortilla chips, coarsely crushed, for topping
  • Chopped green onion
  • Chopped chili or jalapeño peppers
  • 1 package Pillsbury Crescent Grands


  1. Place chicken in a small roasting pan, sprinkle skin with olive oil, chili powder, cumin, salt and pepper. Cover with tinfoil and bake at 450 degrees for approx. 50-60 min. Cool, remove skin and shred all meat. Set aside.
  2. Turn oven down to 400 degrees. Open package of crescent wraps and separate into triangles. Cut 2″ thick lengthwise strips from each triangle, discarding the rest. Wrap the strip around an individual oven proof bowl, sealing the ends together. Bake for 10 min or until golden brown.
  3. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  4. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  5. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, chili peppers, green onion and lime wedges.

*Adapted from The Neelys