Remove the skin and bones from the rotisserie chicken, then shred the meat into bite-sized pieces.

In a large pot, combine the white beans and about half of the chicken broth. Blend until completely smooth.

Add the shredded chicken, remaining chicken broth, cumin, paprika, oregano, and green chilies to the pot. Stir well.

Bring the mixture to a gentle simmer over medium heat and cook for about 10-15 minutes, stirring occasionally.

Remove from heat and squeeze in fresh lime juice. Adjust seasoning with salt and pepper as desired.

Ladle into bowls and serve hot, garnished with lime wedges, fresh herbs, or avocado.