In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for 5-7 minutes per side until golden brown. Remove the chicken and set aside to cool slightly.

In the same pot, add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and chopped jalapeños, cooking for another 2-3 minutes until fragrant.

Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables in the spices.

Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.

Once boiling, reduce the heat to a simmer. Add the shredded chicken and drained white beans to the pot. Stir to combine and heat through for about 10 minutes.

Reduce heat to low and stir in the heavy cream and cream cheese, mixing until smooth and well incorporated. Let it simmer for another 5-10 minutes, allowing all the flavors to meld. Season with salt, pepper, and lime juice to taste.

Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.