Chicken-Corn Chili

INGREDIENTS

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