Tuesday, June 28, 2011

Mexican Chicken Crockpot Soup

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

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.