Season the chicken breasts with salt, pepper, and Cajun seasoning. Heat a Dutch oven over medium-high heat and add olive oil. Sear the seasoned chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from pot and let cool before shredding.

In the same Dutch oven, add chopped onions, minced garlic, diced red bell pepper, and sliced jalapeño. Stir frequently over medium heat for 5-7 minutes until softened and aromatic.

Pour in the chicken broth and add drained white beans along with an additional sprinkle of Cajun seasoning. Return shredded chicken to the pot; stir well to combine and bring to a gentle simmer for about 10 minutes.

Let the chili simmer covered over medium-low heat for 20-30 minutes, stirring occasionally to check for desired thickness.

Reduce the heat to low and stir in the cream cheese and heavy cream until fully melted and incorporated. Add lime juice to brighten flavor.

Ladle into bowls, garnishing with chopped cilantro, additional jalapeños, and lime wedges. Serve hot.