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.
To prep and freeze: Combine zucchini, corn, onion, garlic, chiles, chili powder, cumin, oregano, pepper and salt in a 64-ounce round, freezer-safe container. Layer the chicken on top, then the beans. Seal and freeze until ready to use, up to 3 months.
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.
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.
To make ahead: Prepare through Step 1 and freeze for up to 3 months.
I prepared this recipe mostly as directed, substituting canned corn, drained, but will make changes next time. The flavor was very good, but the beans were not soft and the stew was rather watery, more like a chunky soup. Next time, I will either soak the dried beans ahead of time or use canned beans. I will also omit the water, and just rely on the chicken broth for moisture.