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 (optional)

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook, stirring, until slightly soft, about 3 minutes.
3. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes.
4. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans.
5. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
6. Using a potato masher, mash the chili until about half of the beans are broken up.
7. Stir in the corn, cilantro and 1/2 cup cheese.
8. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno.
9. Serve with sour cream and cornbread, if desired.
10. Per serving: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 10 g; Protein 49 g
11. Photograph by Antonis Achilleos

extravirgin olive oil, onion, garlic, pepper, green chiles, ground cumin, chicken broth, rotisserie chicken, white beans, frozen corn, fresh cilantro, shredded monterey, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-corn-chili-recipe.html (may not work)