Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 3-4 minutes.
Add the minced garlic, cumin, and smoked paprika to the pot. Cook for about 30 seconds, stirring, until the spices are fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Bring to a gentle simmer, then cover and cook for 10-12 minutes, or until the chicken is cooked through and tender.
Remove the cooked chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
Add the drained white beans to the soup and stir well. Let everything simmer together for another 5 minutes to allow the flavors to meld.
Turn off the heat and squeeze fresh lime juice into the soup. Adjust seasoning with salt and pepper to taste, stirring to combine.
Ladle the hot white chicken chili into bowls, and serve with optional toppings like cilantro, shredded cheese, or a dollop of sour cream if desired.
