Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 1/2 large onions, finely chopped
• 1 medium jalapeño, seeded, finely chopped
• 4 garlic cloves, finely chopped
• 2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 teaspoons kosher salt, plus more
• 1/2 teaspoon freshly ground pepper, preferably white, plus more
• 6 cups homemade chicken stock or low-sodium chicken broth
• 1 1/2 cups frozen corn, preferably "fire-roasted"
• 3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
• Sour cream, cilantro, lime wedges, and cornbread (for serving)
• A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

Instructions

1. If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
2. If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
3. Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
4. To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
5. Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
6. Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.