Apple Corn Chili

• 2 tbspolive oil, divided
• 8 ozchicken breast, cut to 1/2" cubes
• 1 yellow onion, chopped
• 2 clovesgarlic, minced
• 1 3/4 cupscorn, 15.2 ounce can, no-salt-added, drained
• 2 apples, chopped, skin on
• 1 1/2 tspground cumin
• 1/8 tspcayenne, if desired
• 1 canblack beans, low sodium, drained and rinsed
• 1 cangreen chiles, drained
• 2 tspchicken bouillon, low sodium
• 2 cupswater
• 1/4 cupsour cream, reduced-fat
• 1/4 cupfresh cilantro, if desired

quantities scale with servings

Method

1. 1

   In a stockpot, heat 1 tbsp. olive oil; add chicken and brown (about 5 minutes). Remove chicken from pan.

2. 2

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

3. 3

   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.

4. 4

   Set aside about 1 cup of mixture. Purée remainder in food processor or blender, adding a portion of water, if needed, and return to pot.

5. 5

   Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes. Chicken should be cooked to 165 ºF.

6. 6

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