Chicken Chili With Roasted Corn, White Beans and Jack Cheese

2 whole chicken breasts, bone in, skin on (about 2 pounds total)4 tablespoons olive oil, dividedKosher salt and freshly ground pepper2 medium onions, chopped4 garlic cloves, minced4 cans (15 ounces each) Great Northern, drained, divided2 cans (4 ounces each) mild green chilies, chopped8 ounces frozen roasted corn3 teaspoons ground cumin3 teaspoons ground coriander3 teaspoons ground thyme3 teaspoons ground oregano 1/4 teaspoon cayenne pepper6 cups chicken stock (or more if you like thinner chili) 1/2 cup Monterey Jack cheese, shreddedGarnishesSour creamScallions, choppedGuacamoleFresh cilantroTortilla chipsHeat oven to 375 degrees.Rub chicken breasts with 2 tablespoons olive oil and place on a sheet pan. Sprinkle generously with kosher salt and freshly ground pepper. Roast 40-50 minutes or until juices run clear. Do not overcook. Set aside to cool. Remove skin and bones and cut into 1-inch cubes.In large Dutch oven or soup pot heat remaining olive oil over medium high. Add onion and cook about 10 minutes or until soft and translucent. Add garlic and sauté about 2 minutes. Stir occasionally.Mash beans from one can and add to pot along with the whole beans, chilies, roasted corn, cumin, coriander, thyme, oregano, cayenne pepper and chicken broth; simmer 3-5 minutes. Add chicken cubes, increase heat to medium-high and bring the chili to a soft boil.Reduce to a simmer and add the cheese and stir until melted. Ladle into bowls and add garnishes.Serves six to eight.Nutrition values per serving without garnish: 368 calories, 10 g fat (3 g saturated), 42 g carbohydrates, 16 g fiber, 28 g protein, 44 mg cholesterol, 1,508 mg sodium.