Shredded Chicken Tacos

Servings: 4 

Ingredients

1 lb. of chicken (thighs, breast, etc.) 

1 (14.5 oz.) package Trader Joe’s Mirepoix Mix

2 cups chicken broth 

1 (12 oz) jar Trader Joe’s tomato salsa, divided

2 tsp soy sauce 

Salt and pepper to taste 

1 (14.5 oz.) can pinto beans, drained and rinsed

1-2 large avocados, peeled and sliced

8-10 warmed corn tortillas

  1. Place the chicken, mirepoix mix, salsa, chicken broth, half the jar of salsa, soy sauce, and salt and pepper in a large pot, and bring to a simmer. Cover the pot, turn heat to low, and cook for 30-45 minutes. 

  2. With two forks, gently shred the chicken. Let cool slightly, and place the chicken inside of the warmed tortillas, and top with beans, avocado, and remaining salsa.

Tips

  • Don’t be scared off by the “mirepoix” mix in this recipe (carrots, onion, celery). Once you add the chicken and shred everything up, Neve won’t even know that the extra veggies are there.

  • You may need to add a little bit more broth or water if too much liquid cooks off during cooking. Make sure this is cooking at a low temperature.

  • You can also top the tacos with cheese, if you’d like. 

  • You can also add in some spices or other seasonings to the chicken if you’d like.

  • This dish can also be made in a slow cooker. 

Ben Mastracco