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Cook the Chicken: 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.
Sauté Aromatics: 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.
Season the Base: Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables in the spices.
Add Liquid Ingredients: Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.
Combine Chicken and Beans: 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.
Make it Creamy: 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.
Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.