Soften the onions. Add 1 tablespoon of olive oil to a large pot you (ideally) have a lid for and set it over medium-high heat. Add the diced onion and 1 teaspoon of salt. Cook, stirring, for about five minutes, until the onion has softened up and looks more translucent.

Add the spices. At this point, add the diced jalapenos, crushed garlic, 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Stir through the onion for another minute.

Add the chicken. Pour in four cups of chicken stock, along with the white beans and their liquid. Add the chicken thighs, then bring to a simmer. Pop the lid on and simmer for 15 minutes, or until the chicken has cooked through. 

Shred the chicken. Remove the chicken thighs from the pot, then use two forks to shred the meat.

Blitz the white beans and stock. Use an immersion blender to blitz the chili in the pot. This will blend the white beans into the chili and help to thicken it. If you don't have an immersion blender, use a slotted spoon to transfer the beans into a blender or food processor, along with 1/2 cup of the stock and blend, then pour back into the pot.

Finish the chili. Add the shredded chicken, black beans and corn to the chili, then simmer for another five or so minutes. Squeeze in the lime juice, a good handful of cilantro and 1/2 cup of sour cream if you're using it. Stir to combine then taste, and season with a little more salt if you think it needs it.

Garnish and serve. Divide the chili between bowls, then add your toppings. I love shredded cheddar cheese, more cilantro and lime wedges, whipped avocado and tortilla chips.