Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic and ground cumin to the onions. Stir for about 30 seconds until fragrant, filling the kitchen with a warm aroma.
Place the chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes until the chicken is cooked through and tender.
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot and stir to combine.
Add the drained and rinsed white beans to the pot. Stir gently, then simmer for another 10 minutes to allow flavors to meld and the beans to heat through.
Squeeze fresh lime juice into the chili and stir. Taste, then add salt and pepper as needed to enhance the flavors.
Once the chili is hot and flavorful, ladle into bowls and serve hot, garnished with additional lime or fresh herbs if desired.
