Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and diced bell pepper, sautéing for 5-7 minutes until tender and translucent. Stir in minced garlic and cook for an additional minute.

Incorporate 1 pound of boneless, skinless chicken breasts into the pot, seasoning with 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and optional cayenne pepper. Stir well and cook for 5-7 minutes until the chicken is no longer pink.

Pour in 4 cups of chicken broth, followed by 1 can of drained Great Northern beans and 1 can of diced green chilies. Stir to combine, then bring to a boil over high heat.

Reduce heat to low and cover the pot. Let simmer for 30 minutes to 1 hour, stirring occasionally.

Stir in 1 cup of frozen corn after simmering and heat for about 5 minutes.

For creaminess, stir in ½ cup of heavy cream or sour cream, adjusting for taste.

Taste and adjust seasoning with salt and pepper.

Ladle into bowls and garnish with cilantro, cheddar cheese, a dollop of sour cream or Greek yogurt, and lime wedges.