Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat for about 2 minutes until the oil shimmers slightly. Add the chicken breasts and cook for 6 to 7 minutes per side without moving them, until they develop a golden-brown crust and reach an internal temperature of 165°F. Remove from the pot, place on a cutting board, and let rest for 5 minutes before shredding into bite-sized pieces using two forks.

Using the same pot with the flavorful drippings still inside, add another tablespoon of oil if the pot looks dry. Toss in the diced onion and jalapeños, stirring occasionally. Sauté for about 5 minutes until the onions turn translucent and develop light golden edges. For milder chili, remove the seeds and white membranes from the jalapeños before dicing. Add the minced garlic and cook for 1 to 2 minutes, stirring constantly to prevent it from burning.

Sprinkle the cumin, smoked paprika, and chili powder directly over the vegetables in the pot. Stir constantly for about 1 minute until the spices become fragrant and form a light coating on the vegetables. This toasting process releases the essential oils and creates deeper, more complex flavor.

Add the drained white beans and shredded chicken back to the pot, stirring everything together. Pour in the chicken broth and increase heat to bring the mixture to a gentle simmer with small bubbles breaking the surface. Reduce heat to medium-low and let it simmer uncovered for 12 to 15 minutes, stirring occasionally, allowing all the flavors to blend while the liquid reduces slightly.

Reduce the heat to low. Cut the cream cheese into 1-inch cubes for easier melting. Add the cubes to the pot and stir gently but continuously until they completely melt into the broth, about 3 to 4 minutes. The mixture should look smooth with no lumps. Pour in the heavy cream slowly while stirring to prevent any curdling. Continue stirring until the chili reaches a smooth, velvety consistency that coats the back of your spoon.

Taste the chili and adjust the seasoning with additional salt, pepper, or more diced jalapeños if you want extra heat. Let it simmer on low for another 5 minutes to thicken slightly and meld the flavors one final time. The chili should be creamy but not overly thick. If it seems too thick, add a splash of chicken broth; if too thin, simmer a few minutes longer with the lid off. Serve hot with desired toppings.