Start by seasoning the chicken breasts with salt, pepper, and Cajun seasoning. Heat a Dutch oven over medium-high heat and add a drizzle of olive oil. Once shimmering, sear the chicken for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove the chicken, let it cool slightly, then shred it into bite-sized pieces.

In the same pot, lower the heat to medium and add the chopped onion, minced garlic, diced bell pepper, and diced jalapeño. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Pour in the chicken broth and stir in the white beans along with any additional Cajun seasoning you desire. Bring the mixture to a gentle simmer, then add the shredded chicken back into the pot. Let it all simmer uncovered for about 20-30 minutes.

Reduce the heat to low and add the cream cheese and heavy cream, stirring continuously until everything is well combined and creamy, approximately 5 minutes. Finally, squeeze in the lime juice.

Ladle the Cajun White Chicken Chili into bowls, garnishing with freshly chopped cilantro and slices of jalapeño if desired. Serve hot alongside cornbread or tortilla chips.