Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 1 chopped bell pepper, sautéing for 5-7 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for another minute until fragrant.

Introduce 1 pound of bite-sized, boneless, skinless chicken breasts into the pot. Sprinkle in 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, and a pinch of cayenne pepper if desired. Cook for about 5-7 minutes until the chicken is no longer pink.

Pour in 4 cups of chicken broth, then add 1 can of drained Great Northern beans and 1 can of diced green chiles. Stir well and bring to a simmer.

Once simmering, reduce the heat to low. Cover the pot and cook for at least 30 minutes, stirring occasionally.

After 30 minutes, stir in 1 cup of frozen corn. Allow to heat through for about 5 minutes.

For an extra creamy finish, mix in ½ cup of heavy cream or sour cream gradually.

Taste and adjust seasoning with salt and pepper. Stir well before serving.

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