In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Season your chicken with salt and pepper, then place it in the pot. Sear the chicken for about 6-8 minutes on each side, until golden brown. Remove the chicken and let it cool slightly before shredding it.

In the same pot, add more olive oil and toss in the chopped onion, minced garlic, diced red bell pepper, and sliced jalapeños. Sauté for 5-7 minutes, stirring frequently, until softened and translucent. Scrape the brown bits from the bottom of the pot for extra flavor.

Pour in chicken broth and add the drained white beans, stirring well. Sprinkle in Cajun seasoning, adjusting based on your spice preference. Return the shredded chicken and mix. Bring to a gentle simmer for 20-30 minutes.

Lower the heat and stir in cream cheese until melted. Add heavy cream and warm gently for another 5 minutes. Squeeze lime juice into the pot to enhance flavors.

Ladle into warm bowls, garnishing with cilantro and extra jalapeños. Top with sour cream or shredded cheese if desired. Enjoy with family and friends!