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 oz 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 15 oz. can 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
- 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.
Serving Suggestions: Serve with a whole-grain tortilla and an 8 oz glass of fat-free (skim) milk.