Chicken-Corn Chili

Ingredients

• 4 ounce chiles green drained chopped canned
• 0.5 cup cilantro leaves fresh chopped
• 1 cup regular corn frozen thawed
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 1 large jalapeno sliced chopped for less heat ()
• 2 cups chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin
• 1 small onion chopped
• 30 ounce pinto beans white drained and rinsed undrained canned (1 ; 1 )
• 2 cups rotisserie chicken cut shredded
• 1 cup cheddar cheese shredded white

Equipment

• bowl
• pot
• potato masher

Directions

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. 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.
4. 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.
5. Serve with sour cream and cornbread, if desired.
6. Photograph by Antonis Achilleos