In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion and 1 diced red and green bell pepper, cooking until softened, about 5-7 minutes. Stir in 2-3 minced garlic cloves and sauté for an additional minute.

Introduce 1 pound of bite-sized boneless, skinless chicken breasts to the pot, covering it with 1 tablespoon of Cajun seasoning, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, and ¼ teaspoon of cayenne pepper if desired. Stir well to coat the chicken and cook until it is no longer pink, roughly 5-7 minutes.

Pour in 6 cups of chicken broth, scraping any browned bits from the bottom of the pot. Add 2 cans of rinsed and drained Great Northern beans and 1 can of undrained diced green chilies. Stir thoroughly to combine all ingredients.

Raise the heat to bring the chili to a gentle simmer, cover the pot, and reduce the heat to low. Let it simmer for 30 minutes to 1 hour, stirring occasionally.

After your chili has simmered, add 1 cup of frozen corn and stir it in, heating everything through for an additional 5 minutes.

If desired, incorporate ½ cup of heavy cream or sour cream into the pot and stir gently until fully mixed.

Taste your chili and adjust the seasonings with salt and pepper as needed.

Ladle the Cajun White Chicken Chili into bowls and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream. Add lime wedges on the side.