Chicken-Corn Chili

A hearty version of white chicken chili.  Delish!

From Food Network Magazine

Ingredients:
~1 tbs. extra-virgin olive oil
~1 small onion, chopped
~2 cloves garlic, minced
~1 large jalapeno pepper, chopped (I don't care for them, so I left them out and added another can of green chilies)
~1 4 oz. can green chilies
~1 tsp. ground cumin
~2 cups low-sodium chicken broth
~2 cups shredded rotisserie chicken
~2 15oz. cans great northern beans or pinto beans (1 undrained, 1 drained)
~1 cup frozen corn
~1/2 cup fresh cilantro, chopped
~1 cup shredded monterey jack cheese
~sour cream for serving (I also used scallions for topping)

1. 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, jalapeno, green chilies, and cumin and cook, stirring, until the cumin is toasted, about 2 minutes.
2. Add 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.
3. Using a potato masher, mash the chili until about half of the beans are broken up.
4. Stir in the corn, cilantro, and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese. Serve with sour cream, if desired. I also topped with scallions - I think they add a nice flavor.