Start by shredding the rotisserie chicken into bite-sized pieces, discarding the skin and bones.

Rinse the canned white beans under cold water in a colander.

In a blender, combine half of the rinsed white beans with one cup of chicken broth and blend until smooth.

In a large pot, pour in the remaining chicken broth and bring to a gentle simmer.

Add the shredded chicken, pureed beans, green chilies, cumin, paprika, and oregano.

Increase heat slightly and let the chili simmer for about 10 minutes, stirring occasionally.

Stir in the fresh lime juice just before serving.

Ladle the chili into bowls and add optional toppings like tortilla chips, cilantro, or avocado.