+ Well Nourished ⎮ Healthy Creamy Mexican Chicken (dairy-free)

Creamy Mexican Chicken

I love to cook – it’s almost a kind of creative release when I step into the kitchen. I rarely plan too far beyond a core ingredient (generally protein) and never really know what’s going to happen until I check out what veggies and flavour boosters are in the fridge.

This is basically how I bring recipes together to share with you. I put together a combination of flavours in a first run and if I think it is up to a ‘Well Nourished’ standard, I scribble it on a piece of paper and come back to it another day for a formal trial run (and hope I can find that piece of paper – I really need a better system).

My aim with every recipe is obviously to make it as delicious and nourishing as possible (and also simple to make). In my household, it doesn’t matter how ‘healthy’ a meal is, if it doesn’t taste good, then no ones happy (kids because they don’t like it, hubby and I because they are complaining, food’s going to waste and we don’t want it for the lunch the next day because we aren’t really enjoying it also)!!

But I digress – back to this recipe for Creamy Mexican Chicken which simply ticks all the boxes. Delicious, nutritious, tasty as anything and SO quick and easy to make. There are no complaints when this is on the menu!

PS – check out the nut-free and vegetarian versions below too.

500g chicken thighs, roughly diced (or drumsticks)
2 cloves of garlic, finely chopped
400g can tomatoes
1-2 chipotle in adobe sauce*
70g (½ cup) almonds
3 sticks celery, roughly chopped
120ml (½ cup) chicken stock or broth (recipe for homemade here)
Good pinch or two of sea salt
400g can black beans, drained and rinsed (or 1 cup cooked black beans)
Bunch coriander, finely chopped

Quick guacamole
2 avocados, peeled and flesh removed
Juice of one small lime
Good pinch or sea salt and black pepper


  1. Place the garlic, tomatoes, chipotle, almonds, celery, stock and sea salt in a food processor or high speed blender and process until smooth. TMX 1 minute, speed 7.
  2. Put your chicken thighs into a large pot with the black beans and sauce, cover and simmer over a low to moderate heat for approx. 30 minutes. TMX add the chicken and black beans to the sauce and cook 30 minutes, temp 90, reverse lowest speed.
  3. To make the guacamole, mash the avocado and mix with the lime juice and seasoning.
  4. Once the chicken is cooked, mix through the coriander and serve with the guacamole (and any of the suggestions below).

* Chipotle in Adobe sauce are available in most big supermarkets or gourmet delis. They are the flavour hero of this dish and give it a little heat and a beautiful smokey flavour (obviously the more you add the spicier it becomes – 1 is still mild, 2 a tiny amount of heat). Once you’ve opened the can, store leftovers in an airtight glass jar in the fridge. They last forever this way and trust me, you will make this meal again!

If you don’t have chipotle you can sub with a heaped teaspoon of cumin and smokey paprika. If you only use just one chipotle, perhaps add ½ teaspoon of cumin and smokey paprika too.

If you happen to make it too spicy, add natural yoghurt or coconut yoghurt to cool it. This is how I got my kids to work up to spicy food, by adding yoghurt and decreasing it gradually until they ate the same ‘heat’ as hubby and I.


  • with a slaw or simple salad (here I’ve served it with shredded cabbage, mint, shallots and grated carrot tossed in the juice of one lime)
  • with rice or quinoa
  • as a sauce for nachos
  • in tacos or tortilla wraps
  • if your not dairy-free, my family love a dollop of sour cream too

Replace the chicken with slices of tempeh.

Replace the almonds with toasted sunflower seeds.

Slow cooked
I have also slow cooked this in a cast iron pan in the oven 150℃ for 90 minutes.


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Creamy Mexican Chicken 1

  • Leanne

    Making this tonight – looking forward to it. I knew I bought that can of black beans for a reason. Thanks for the Thermomix instructions

    • I hope you enjoyed it Leanne, love to hear what you thought? G x

  • Jacqui Riley

    Hi Georgia, where abouts herer on the Coast did you buy your Chipotle Chillies? Thanks

    • I get mine from either Ferry Rd market, Glossi (James St burleigh) or that gourmet market on Bermuda st (near the fitness first). Though I also saw they were in the online Woolworths store (so assuming they will be in store too) G x

      • Jacqui Riley

        Thanks so much, looking forward to making it!

  • Leanne

    So nice and so easy to make! Anyone contemplating making this – just do it!

  • Phoebe

    Hi Georgia. This looks divine…Unfortunately I’m not a huge fan of beans, which I get is what makes the dish! Any replacement suggestions or recipe tweaks would be greatly appreciated…Thanks

    • You could either leave them out Phoebe or replace with whole almonds. Either way will be yum G x

  • Merrin

    My fussy 6 year old has declared she now likes Mexican food, but I only ever make it extremely mild and with no chillis. Is there a substitute for the chipotle? Cumin perhaps?

    • It’s a smokey flavour so smoked paprika and cumin would do fine also. About a tsp of each. Hope she enjoys it G x

  • Sarah

    I made this for dinner tonight and it was delicious. Thanks for the inspiration – which was just in time for me to dash to the shops and get some chipotle peppers before dinner making time started 🙂

  • Kymelle

    This is great! Made it tonight and served it with rice and slaw as per the suggestions (ie. With mint and shallots etc). Instead of chipotle I used smoked paprika, cumin and ground coriander so it was child friendly. Super easy and yum! Kids loved it. Didn’t even chop chicken thighs – just put them in whole and shredded them once meal was cooked. 👍💜

    • Great Kymelle. Yes the first time I made it I didn’t chop the chicken and I actually baked it in the oven instead. It’s very versatile, glad everyone enjoyed it G x

      • Kymelle

        Ah great idea! Love to throw things in the oven! Might try that next time. 😀 thanks!

        • Yes I was toying with which way to go. The above adapted for TMX users better but the oven method is great too (slow cooker is another option for this ) G x

  • This sounds deeelicious!!! I’ve got to try it. 🙂

  • Sounds delicious, I will try this one for sure! I can completely relate with writing recipes on scrap pieces of paper or think I will remember it which doesn’t usually work. Tried to pin this recipe but said image was too small.

  • Jacqui Riley

    Made this last night. So good, and so easy! We tried it all in tortillas but enjoyed the flavours the most without them. Will serve with rice next time. Thanks again Georgia for another fantastic recipe that we know is good for us!

    • Brilliant, thrilled you like it and found it simple to make. You’re very welcome Jacqui G x

  • Glad I’m not the only one! Thanks for the heads up on Pinning. I hate it when technology just decides not to work even though I have changed nothing. Anyhow, finally have it sorted, pin away G x

  • Beck Emerson

    What do u mean by 1-2 Chipotle Georgia? The jar of Chipotle which I have bought is all minced up? I’ve never used it before – do I just add a teaspoon? Or a tablespoon? Thx!

    • Goodness, I’ve never seen it that way. I’d start with a teaspoon and taste the raw sauce (before you add the chicken) bearing in mind the flavour should develop a little with cooking. It should have a mostly smokey flavour with a slight hint of spiciness G x

  • Katelyn

    Hi Georgia,
    Looks great and planning to do this tomorrow night with drumsticks….do i put them in whole and then take the meat off when cooked?

    • Hi Katelyn, hope I’m not too late responding. If you cook them slowly the meat should just fall off the bone G x

  • Deb dunt

    Hi Georgia. Can you brown the chicken first? Also, what type or brand of tortillas did you use?

  • Anita Josh Patton

    Made this for my family last night and wow! So impressed with the result. I used 2 chipotle chillies in Adobe sauce from my local Mexican store and the flavour was amazing! My husband AND my two kids loved it, win-win 🙂

    • Yay – I adore this as well and it’s so simple to make. I said to a friend the other day, if you can make a smoothie, you can make this! Glad you enjoyed it Anita and thanks for the feedback G x

  • Elisa James

    Just had my 14 year old make this again. So so good, thank you!

    • Good on him, great meal for kids to make. You’re very welcome x

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