Apple Corn Chili

2 tablespoons olive oil (divided)
8 ounces boneless
skinless chicken breast (cut to 1/2" cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
1 3/4 cups canned yellow corn (15.2 ounce can
no-salt-added
drained)
2 red apples
such as Braeburn
Empire
or Fuji (chopped
skin on)
1/2 tablespoon ground cumin
1/8 teaspoon cayenne pepper (if desired)
1 can can (15 oz) black beans (no-salt-added
drained and rinsed)
4 1/2 ounces can diced green chiles (drained)
2 teaspoons chicken bouillon (sodium-free)
2 cups water
1/4 cup sour cream (reduced-fat)
1/4 cup fresh
chopped cilantro (if desired)

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 mixture. Purée remainder in food processor or blender, adding a portion of water, if needed, and return to pot.
Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes. Chicken should be cooked to 165 ºF.
To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.

Produce For Better Health Foundation