Heat canola oil in a heavy dutch oven over medium heat. Add minced onion. Stir and continue to cook over medium heat until soft; about 5 minutes.

While onion is cooking, cut chicken thighs into bite-sized pieces. Add chicken to onions, stir and cook over medium heat for 5 minutes.

Add garlic and salt. Reduce heat; simmer for 1 minute. Add Mexican oregano, cumin, coriander, guajillo chili powder and chipotle.

Add chicken stock and corn; stir to mix well. Bring to a boil then lower heat to a simmer and cook for 30 minutes. Add beans and cook for another 30 minutes or until thickened.

Spoon into serving bowls, season with salt and pepper and serve with toppings.