Step 1: Prepare the Ingredients

1. Chop the Vegetables: Dice the onion, bell pepper, and celery. Mince the garlic and jalapeño (if using). Set aside.
2. Season the Chicken: Lightly season the chicken breasts or thighs with a pinch of salt, pepper, and a small sprinkle of Cajun seasoning to add a base layer of flavor.

Step 2: Sear the Chicken (Optional, but Recommended)

1. Heat Oil in a Large Pot: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
2. Sear the Chicken: Add the seasoned chicken and sear for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside. Searing helps lock in flavor but can be skipped if you’re short on time.

Step 3: Sauté the Vegetables

1. Add the Remaining Olive Oil: Reduce the heat to medium, and add the remaining tablespoon of olive oil.
2. Sauté the Aromatics: Add the diced onion, bell pepper, and celery. Cook for about 5 minutes, or until softened and slightly translucent.
3. Add Garlic and Jalapeño: Stir in the minced garlic and jalapeño (if using), cooking for another minute until fragrant.

Step 4: Season and Build the Chili Base

1. Add Spices: Sprinkle in the Cajun seasoning, smoked paprika, cumin, oregano, black pepper, and any remaining salt. Stir well to coat the vegetables, allowing the spices to toast for about 1 minute.
2. Add Chicken Broth and Chicken: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the seared chicken to the pot, along with any juices that may have accumulated.
3. Add Beans and Green Chiles: Stir in the drained and rinsed white beans and the can of diced green chiles.

Step 5: Simmer the Chili

1. Bring to a Simmer: Increase the heat to medium-high until the chili begins to simmer.
2. Simmer and Cook the Chicken: Reduce the heat to low, cover the pot, and let the chili simmer for 25-30 minutes, or until the chicken is tender and easily shredded.

Step 6: Shred the Chicken and Add Cream

1. Shred the Chicken: Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.
2. Return to the Pot: Return the shredded chicken to the pot, stirring to combine.
3. Add Cream and Sour Cream: Stir in the heavy cream and sour cream (if using) for a creamy consistency. Simmer for another 5 minutes to heat through, but avoid boiling, as this can cause the cream to separate.

Step 7: Adjust Seasonings and Serve

1. Taste and Adjust: Taste the chili and adjust seasoning if needed. Add lime juice to brighten the flavors.
2. Serve with Toppings: Ladle the chili into bowls, then top with shredded cheese, avocado, cilantro, green onions, and any other desired toppings. Serve with tortilla chips on the side.