Begin by rubbing your boneless chicken thighs or breasts with the bold Cajun seasoning and a sprinkle of ground cumin.

In a large pot, heat about 2 tablespoons of olive oil over medium heat until shimmering, then add the seasoned chicken and sear for 3-4 minutes on each side until golden brown.

Using the same pot, toss in diced yellow onion, chopped celery, and bell pepper. Sauté for 4-5 minutes until softened, then stir in minced garlic and cook for an additional 30 seconds.

Stir in the remaining Cajun seasoning along with another pinch of ground cumin for 1 minute to toast the spices.

Pour in the chicken broth, followed by white beans, green chiles, and sweet corn. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Carefully remove the chicken from the pot and shred it into bite-sized pieces, then return to the chili.

Lower heat and stir in heavy cream, cream cheese, and shredded cheese with lime juice. Simmer for another 5-7 minutes until creamy.

Taste and adjust seasoning as needed with salt, black pepper, or extra Cajun seasoning.

Ladle into bowls and garnish with sliced jalapeños, avocado, tortilla chips, or cilantro.