Chicken-Corn Chili

• 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

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.