Begin by shredding the rotisserie chicken using two forks or your hands, discarding the skin and bones. Set the chicken aside in a bowl.

In a large pot over medium heat, combine the white beans and chicken broth. Bring to a gentle simmer and puree half of the mixture using an immersion blender.

Return the pureed mixture back to the pot with the remaining beans and fold in the shredded chicken. Mix thoroughly.

Stir in cumin, paprika, oregano, green chilies, fresh lime juice, salt, and pepper. Allow to simmer for 10 to 15 minutes.

Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot.