Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft. Stir often. Add garlic and cook for one minute until fragrant. This builds the base flavor.

Sprinkle cumin, chili powder, and paprika into the pot. Stir well to coat the onions. Let the spices cook for two minutes. This step makes the chili more flavorful.

Add shredded chicken and white beans to the pot. Stir everything gently. Make sure the chicken is evenly mixed with the spices and onions.

Slowly add chicken broth and milk. Stir well to combine. Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer for 15 minutes.

Cut cream cheese into small pieces. Add them to the pot slowly. Stir until fully melted and smooth. This gives the chili a creamy texture.

Add corn if you like a sweet touch. Then squeeze fresh lime juice into the chili. Stir well. This adds brightness and balances the flavors.

Taste your chili. Add salt and pepper as needed. You can also add more spices if you like stronger flavor.

Turn off the heat. Add fresh cilantro on top. Serve hot with your favorite toppings like cheese or tortilla chips.