Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 chopped onion and 1 diced red and green bell pepper. Sauté these vegetables for about 5–7 minutes until softened and translucent, stirring occasionally. Then, add 3 minced garlic cloves and cook for an additional minute until fragrant.

To the pot, add 1 pound of boneless, skinless chicken breasts, cutting them into bite-sized pieces. Sprinkle in 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and optional cayenne pepper for heat. Stir everything together, cooking for about 5–7 minutes, until the chicken is no longer pink and slightly browned.

Pour in 4 cups of chicken broth while scraping the bottom of the pot to release any browned bits for added flavor. Then, add in 1 can of great northern beans and 1 can of diced green chilies, stirring to combine. Bring the mixture to a gentle simmer over medium heat, then reduce to low, allowing it to simmer uncovered for 30 minutes to 1 hour.

Stir in 1 cup of frozen corn, mixing well, and continue cooking for another 5 minutes.

For an extra layer of richness, stir in ½ cup of heavy cream or sour cream, depending on your preference. Allow the chili to heat through for a couple of minutes.

Taste your chili and adjust the seasoning with salt and pepper as needed. Once it’s just right, ladle the chili into bowls, garnishing each with fresh cilantro, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and a wedge of lime.