Chicken Corn Chili

From Food Network Magazine. I used half the jalapeno since we were served it to kids.

* 1 tablespoon extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
* 1 4-ounce can chopped green chiles, drained
* 1 teaspoon ground cumin
* 2 cups low-sodium chicken broth
* 2 cups shredded rotisserie chicken
* 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
* 1 cup frozen corn, thawed
* 1/2 cup chopped fresh cilantro
* 1 cup shredded monterey jack or white cheddar cheese
* Sour cream and cornbread, for serving (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.