Chicken Apple Corn Chili

Ingredients

• 2 tbsp olive oil, divided
• 8 oz boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 15.2 oz can yellow corn, no-salt-added, drained
• 2 medium red apples (such as Braeburn, Empire, or Fuji), chopped, skin on
• 1/2 tbsp ground cumin
• 1/8 tsp cayenne pepper (optional)
• 1 can (15 oz) black beans, no-salt-added, drained and rinsed
• 4.5 oz can diced green chiles, drained
• 2 tsp chicken bouillon (sodium-free)
• 2 cups water
• 1/4 cup reduced-fat sour cream
• 1/4 cup fresh chopped cilantro (optional)

Method

1. 1 Heat 1 tbsp olive oil in a stockpot over medium heat. Add chicken and brown for about 5 minutes, then remove from pot.
2. 2 Add remaining olive oil to the pot. Sauté onion and garlic until soft. Add corn and cook until golden brown.
3. 3 Stir in apples, cumin, and cayenne. Cook for 3-4 minutes, then let cool for 5 minutes.
4. 4 Remove 1 cup of the mixture and set aside. Purée the remainder in a blender with a little water, then return to the pot.
5. 5 Add chicken, black beans, chiles, bouillon, and water. Bring to a boil, then simmer for 15 minutes until chicken reaches 165°F.
6. 6 Ladle into bowls and top with the reserved apple mixture, sour cream, and cilantro.