In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Place the chicken breasts in the pot and sear for 2-3 minutes per side.

Pour in the chicken broth, scraping up any browned bits. Add the rinsed beans, diced green chiles, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Add the cubed cream cheese and stir until it has completely melted and the chili is creamy. Stir in the fresh lime juice.

Warm the tortillas. Spoon a generous amount of the white chicken chili into each tortilla. Add your favorite toppings and serve immediately.