Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes, releasing a sweet aroma.

Stir in minced garlic, ground cumin, and dried oregano. Cook for 1 minute, allowing spices to bloom and enhance their aroma.

Add drained white beans, diced green chiles, and chicken broth. Stir to combine, then bring to a simmer.

Once simmering, add shredded rotisserie chicken. Cover and let cook for 10 minutes, allowing flavors to meld.

Pour in heavy cream, stirring to combine. Simmer for an additional 5 minutes until the chili thickens slightly.

Stir in freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper as needed.

Remove from heat and let sit for a few minutes, allowing flavors to settle and deepen.

Serve hot, garnished with your choice of toppings such as cheese, cilantro, or avocado.