Apple-Corn Chili

Ingredients

2 tbsp olive oil, divided

8 oz boneless, skinless chicken breast, cut to ½” cubes

1 medium onion, chopped

2 cloves garlic, minced

15 oz can yellow corn, no-salt-added, drained

2 red apples, such as Braeburn, Empire, or Fuji, chopped (skin on)

½ tbsp ground cumin

⅛ tsp cayenne pepper (if desired)

15 oz can black beans, no-salt-added, drained and rinsed

4.50 oz diced green chiles, drained

2 tsp sodium-free chicken bouillon

2 cups water

Toppings

¼ cup reduced-fat sour cream

¼ cup fresh chopped cilantro (if desired)

Directions

In a stockpot, heat 1 Tbsp. olive oil; add chicken and brown (about 5 minutes).

Remove chicken from pan. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.

Add corn and sauté until golden brown.

Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes.

Let cool about 5 minutes. Set aside about 1 cup of the mixture.

Purée remainder in food processor or blender, adding a portion of the water, if needed, and return to pot.

Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes.

To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.