In medium saucepot, heat chicken thighs and 4 cups water to a boil over high heat; reduce heat to medium-low and simmer 15 minutes or until internal temperature reaches 165°, skimming foam from surface occasionally. Transfer chicken to cutting board; cool slightly, then cut into ½-inch pieces. Reserve cooking liquid.
In large saucepot or Dutch oven, add oil and onion; cook over medium heat 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add white beans, green chiles, corn, cumin, oregano, salt, pepper, chicken and reserved cooking liquid; cook 20 minutes or until thickened, stirring occasionally. Makes about 10 cups.
Serve chili garnished with sour cream, cheese, green onions and/or chopped cilantro if desired.
