In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1 chopped bell pepper, sautéing until the vegetables soften and the onion becomes translucent, about 5–7 minutes. Stir in 3 minced garlic cloves and cook for an additional minute, until fragrant.

Next, add 1 pound of boneless skinless chicken breasts to the pot, along with 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook the chicken, stirring occasionally, for about 5–7 minutes until it is no longer pink.

Pour in 4 cups of chicken broth, incorporating 2 cans of drained great northern beans and 1 can of diced green chilies. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat to low and cover, letting it cook for 30 minutes.

Stir in 1 cup of frozen corn and allow it to heat through for about 5 minutes.

If desired, mix in ½ cup of heavy cream or sour cream, ensuring each spoonful feels rich and satisfying.

Taste the chili and adjust salt and pepper as needed for optimal flavor.

Ladle the chili into bowls, and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.