Apple Corn Chili

YIELD: 4 servings

2 Tbsps. oil, divided
8 oz. boneless, skinless chicken breast, cut into ½” cubes
1 medium onion, chopped
2 cloves garlic, minced
15-oz. can yellow corn, no-salt-added, drained
2 red apples, such as Braeborn, Empire or Fuji, chopped with skin on
½ Tbsp. cumin
1/8 tsp. cayenne (if desired)
15-oz. can black beans, no-salt-added, drained and rinsed
4.5-oz. can diced green chilies, drained
2 tsps. sodium-free chicken bouillon
2 cups water
For topping:
¼ cup reduced fat sour cream
¼ cup chopped fresh cilantro (if desired)

1.    In 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. Cook about 3-4 minutes and let cool about 5 minutes, setting aside one cup of mixture.
2.    Purée remainder in food processor or blender, adding portion of water, if needed, Return to pot. Add browned chicken, black beans, chilies, bouillon and water. Bring to boil and simmer about 15 minutes. To serve, ladle soup into bowls and with non-puréed portion of apple-corn mixture. (Can be served with slice of whole-grain tortilla and 8-oz. glass non-fat milk).

Recipe: U.S. Apple Association