Apple Corn Chili

45 min · Serves 4

Based on a recipe from Produce For Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 29.6 mlolive oil
• 8 ozboneless, skinless chicken breast
• 1onion
• 2garlic
• 1¾ cupscanned yellow corn
• 2red apples
• 7.4 mlground cumin
• 0.6 mlcayenne pepper (optional)
• 1 canblack beans
• 4½ ozdiced green chiles
• 9.9 mlsodium-free chicken bouillon
• 2 cupswater
• ¼ cupreduced-fat sour cream
• ¼ cupfresh cilantro (optional)

How to cook it

1. Heat 1 tablespoon of oil in a stockpot and brown the cubed chicken for about 5 minutes, then remove it from the pot.
2. Add the remaining oil to the same pot and sauté the onion and garlic until they are soft.
3. Stir in the corn and cook until golden, then add the apples, cumin, and cayenne if using, cooking for another 3 to 4 minutes before letting it cool for 5 minutes.
4. Remove 1 cup of the mixture and set it aside, then blend the remaining mixture until smooth, adding a little water if needed, and return it to the pot.
5. Stir in the cooked chicken, black beans, green chiles, bouillon, and water, then bring to a boil and simmer for 15 minutes until the chicken reaches 165 degrees Fahrenheit.
6. Ladle the soup into bowls and garnish with the reserved apple and corn mixture.

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