Pressure-Cooker Chicken Enchilada Soup
To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.
3 lean protein, 1 vegetable, 1/2 fat, 1/2 medium-fat protein, 1/2 starch