This quick-fixing chili, with a base of sauteed, pureed red apples and yellow corn, is so thick and flavorful that you'd never know it's low in fat and sodium.
Instructions
- 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 the mixture. Puree remainder in food processor or blender, adding a portion of the water, if needed, and return to pot.
- Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes.
- To serve, ladle soup in bowls and top with non-pureed portion of apple corn mixture.
Credit:
U.S. Apple Association
