About the Recipe
Prep all of the ingredients for this hearty soup and freeze until you're ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your multicooker and turn it on. Using a pressure cooker to make this warming pot of chili results in extra-tender chicken that's easy to shred. The addition of chopped zucchini and corn gives each bowl a nutritional boost.
Ingredients
1 medium zucchini, chopped
1 ½ cups frozen corn kernels
1 large onion, chopped (about 1 1/3 cups)
3 cloves garlic, minced
2 tablespoons canned diced mild green chiles
1 tablespoon chili powder
1 ¾ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground pepper ½ teaspoon salt
1 pound (450 g) boneless, skinless chicken breast
1 ¾ cups dry great northern beans
4 cups low-sodium chicken broth
1 ½ cups water
⅓ cup chopped fresh cilantro, plus more for garnish
1 slice Lime wedges, sour cream and diced avocado
Preparation
Step 1
To prep and freeze: Combine zucchini, corn, onion, garlic, chiles, chili powder, cumin, oregano, pepper and salt in a 64-ounce /1.8 kg round, freezer-safe container.
Layer the chicken on top, then the beans.
Seal and freeze until ready to use, up to 3 months.
Step 2
To cook: Let the frozen soup mix stand at room temperature for 10 minutes.
Invert the frozen soup mix into a multicooker (the beans should be at the bottom of the pot).
Add broth and water. Lock lid in place and cook at high pressure for 30 minutes.
Allow the pressure to release naturally.
Step 3
Transfer the chicken to a cutting board and shred.
Return the chicken to the pot and stir in cilantro.
Serve topped with additional cilantro, lime wedges, sour cream and diced avocado, if desired.