I can’t get enough of Mexican food. I could probably eat Mexican meals every night of the week and not get bored. Probably the only thing I love as much as Mexican food is slow cooked food, so a recipe that combines these two things is sure to be an instant favourite with me. We’ve been eating a lot of meals from the crokpot lately, at least once a week, because I’ve been taking Bennett to weekly speech therapy sessions that are right before dinner. It’s so convenient to have supper simmering away in the crockpot when we come home, waiting to be dished out and enjoyed. This soup is one of those great crockpot recipes that also happens to be Mexican. I’m in love! The rest of my family was quite smitten with this meal as well. Everyone had fun garnishing their soup with plenty of crushed tortilla chips, avocados, and lime wedges.
Mexican Chicken Crockpot Soup
500g boneless skinless chicken thighs
1 onion, chopped
4 cloves garlic, crushed
1/4 tsp each salt and pepper
1 bay leaf
1 box (900 ml) reduced sodium chicken broth
1 cup water
1 cup salsa
1 tsp oregano
1 1/2 tsp chili powder
1 tsp cumin
1 cup frozen corn
1/4 cup almond butter
Garnish:
crushed tortilla chips
lime wedges
chopped avocado
Place all ingredients except for the almond butter into a crockpot and cook on low for 5-6 hours. With two forks, break up the chicken into smaller pieces (it should fall apart easily). Stir in the almond butter and remove bay leaf. Serve with suggested garnish ingredients.
Food and Whine 
Me too, I just love mexican food. This soup looks wonderful.
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You do such a great job with your recipes; can’t wait to try this one as we are fans of all mexican food in our household. I’m going to share this recipe tomorrow in my post “Five to Try”!
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Do you cook the chicken first? I am assuming no…
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Nope, just put it in the crockpot uncooked to start.
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How many will this recipe serve?
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It makes quite a lot, I’d say 6-8 servings.
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Thank you 🙂
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What is almond butter and is it necessary? If necessary, can regular butter be substituted?
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Almond butter is like peanut butter, but with almonds. It could be left out – it just gives the soup a slightly nutty flavor. Or you could use natural unsweetened peanut butter instead if you like.
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Wow, this amazing. I just made it tonight. I have made a lot of chicken tortilla soup recipes but this one is by far my favorite. I would have never thought to add in the almond butter but it makes it! Thanks for a great recipe.
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Thanks Lauren! I’m glad you liked it.
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This looks so simple and delicious. Can I use chicken thighs straight from the freezer?
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Yes I’ve done it before and it worked fine.
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This has been my fave soup for years! Thank you!
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