Stovetop Method:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and jalapeño pepper and cook for 1-2 minutes until fragrant.
2. Add the chicken breasts or thighs to the pot and cook until they’re no longer pink on the outside.
3. Add the white beans (reserving about 1/2 cup for blending later), diced green chilis, chicken broth, cumin, coriander, oregano, chili powder, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is fully cooked.
5. Remove the chicken from the pot, shred it with two forks, and return it to the pot.
6. In a blender, combine the reserved beans and a small amount of broth. Blend until smooth.
7. Stir the blended bean mixture into the chili to thicken and make it creamy.
8. Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
9. Continue to simmer for an additional 10-15 minutes until the chili is heated through and the corn is tender. Taste and adjust the seasoning if necessary.
10. Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.

Crockpot (Slow Cooker) Method:

1. In a skillet or pan, heat the olive oil over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
2. Transfer the sautéed onion mixture to the slow cooker.
3. Place the chicken breasts or thighs on top of the onion mixture in the slow cooker.
4. Add the white beans (reserving about 1/2 cup for blending later), diced green chilis, chicken broth, cumin, coriander, oregano, chili powder, salt, and pepper to the slow cooker.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked and easily shreds with a fork.
6. About 30 minutes before serving, shred the chicken with two forks in the slow cooker.
7. Blend the reserved beans and a small broth. Blend until smooth. Stir the blended bean mixture into the chili to thicken and make it creamy.
8. Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
9. Continue to cook for 30 minutes or until the chili is heated through and the corn is tender.
10. Taste and adjust the seasoning if necessary. Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.

Enjoy your creamy and flavorful white chicken chili!