Click on Thoughts & Reviews of Trader Joe’s for a searchable list. This is definitely less soupy and more like carnitas – shredded meat with a bit of liquid. I think you would love it – especially when you get all your zucchini in this summer! If you want to you can use the “Poultry” mode (preset for 15 minutes at high pressure). Thank you for sharing that suggestion! I’ve updated it with new photos, nutrition information and slow cooker instructions. Left in crock on low for 7 hours. that sounds great!! I think it’s pretty I remember you stuffing it, will have to try it! I like to think of soup as a good friend who is always there for you. Don’t worry, we also have Instant Pot directions in the recipe below so you can get dinner on the table even faster. Why thighs and breasts? I’m trying to watch my sodium. We made this as a soup and put an egg over easy on top and made a delicious meal. Personalized health review for Trader Joe's Chicken Burritos, Chile Verde: 390 calories, nutrition grade (C), problematic ingredients, and more. on. Thanks for sharing your feedback – we appreciate it! It’s one I love making – leftovers make for quick healthy lunches. And love the sounds of those additions! Don’t forget to add the extras – cheese, Greek yogurt, lime and lots of cilantro always work for me! It is truly one of my weekly go to meals especially when the late afternoons and evenings are busy with sports and activities or you’re just feeling lazy at dinnertime. It would be about 8 servings. Shoot! Yes. Have you tried to make this recipe in an Instant Pot on either the “slow cook” or pressure cooking mode? It didn’t last long enough for me to measure it! Home You don’t HAVE to shred the chicken, you can serve it up as is with lots of sauce poured over the top. Fill in your details below or click an icon to log in: You are commenting using your account. Took me less than 5 mins to throw together and the crock pot did all the work. On this week’s Midnight Snack, we take a look at the Trader Joe’s Chicken Chile Verde Burrito. That would work! Thanks for pointing that out. If you don’t have little beings who dictate the spice level in your cooking then feel free to make this spicier. Follow Aggie’s Kitchen’s board Soup, Stew and Chili Recipes on Pinterest. At this time add your beans, broth, salsa and whole chicken breasts. Hungry for More? The packaging says that sometimes you can eat just one, but sometimes you can’t. Or dinner. ★☆. Will this require more liquid at higher altitudes? Why yes, of course. I wouldn’t say no to these. When all of the pressure releases and the lid unlocks, remove the chicken and shred chicken with two forks. Add onion, garlic, jalapeño, chicken thighs, salsa verde and cumin to slow cooker and stir to combine. How long do you think this would last in the fridge? Thank you for supporting Aggie’s Kitchen! I’m not sure if it’s just my Instant Pot since it’s a few years old – or if they all run hot when using the slow cooker function. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. (I had just one. Thanks for the recipe! These cookies will be stored in your browser only with your consent. Change ), You are commenting using your Facebook account. I’m so glad you love it. Enjoy! Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like). ★☆ Great question! Place ingredients in the Instant Pot. Zucchini and Yellow Squash Soup with Rosemary and Parmesan. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. Love, love, love it. I would suggest adding 1/2 of the 12 oz jar of salsa + about a 1/2 of a cup of water or low sodium broth. So watch out. Thanks again for the great recipe Stacie! Soup in the summer? I love it – regardless of how hot it is outside. Thanks for sharing! Made this last night with cauliflower rice….delicious!!!! So good! You don’t HAVE to shred the chicken, you can serve it up as is with lots of sauce poured over the top. It is very "watery" after cooking, not something thick to put over rice or scoop up with tortilla chips. Your famous nachos sound amazing – glad we could help you make them even more famous! Glad you enjoyed this recipe. Thanks so much!