In a large pot, heat 2 tablespoons of oil over medium heat. Add diced onion, celery, and green bell pepper to the pot, stirring occasionally for about 5 minutes.

Stir in 3 minced garlic cloves and cook for an additional minute. Next, sprinkle in your Cajun seasoning, cumin, oregano, and smoked paprika.

Introduce 3 cups of shredded cooked chicken, followed by 1 can of drained white beans, 1 can of diced tomatoes, and 4 cups of chicken broth. Stir well and bring to a simmer.

Once simmered, mash some of the white beans against the side of the pot to thicken the chili. Stir in 1 cup of heavy cream or cream cheese.

Ladle the finished chili into bowls, garnishing with fresh cilantro and lime wedges. Add toppings like cheese or sour cream if desired.