Chicken Chili

I found a new Chicken Chili recipe in the october issue of Food Network Magazine and it looked so good I just had to try it strait away!
It starts with a rotissarie chicken, so right away you know it is gonna be good and it is gonna be easy :) Saute one yellow onion in EVOO for a few minutes, then add 2 cloves of minced garlic, a 4 oz can of green chilis, one seeded and sliced fresh jalapeno (or if you are like me, and you don't want it to be too spicy, slice up a few pickled ones), and 2 teaspoons of ground cumin. Cook for about 2 minutes, or until the cumin is toasted. Add 2 cups of chicken broth, 2 cans of pinto beans,(drain one can only) 2 cups of shredded Chicken, and one cup of frozen corn, bring to a boil and then let simmer for 15 minutes. Top with shredded Monteray Jack Cheese, sour cream and fresh cilantro! Serve with Cornbread and dig in.