Begin by gathering all necessary ingredients.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
Pour in the chicken broth, then incorporate the chopped tomatillos, diced tomatoes, and green chiles. Stir to combine and season with oregano, coriander, and cumin. Allow the mixture to come to a boil, then reduce the heat and let it simmer for 10 minutes.
After simmering, add the diced chicken, white beans, and corn. Continue to simmer for an additional 5 minutes. Season with salt and black pepper according to your taste.
Serve the chili hot and enjoy!
Cook’s Note
For a variation, you may substitute additional diced tomatoes in place of the tomatillos. If you prefer a spicier chili, consider adding red chili flakes or salsa to enhance the heat. Additionally, if fresh corn is unavailable, you can easily use 1 cup of frozen corn kernels as a substitute.