In a large pot, heat olive oil over medium heat. Add diced yellow onion and cook until translucent and fragrant.

Stir in minced garlic and sauté for another minute, being careful not to burn the garlic.

Combine shredded chicken, diced green chilies, drained white beans, fire-roasted diced tomatoes, and chicken broth in the pot. Mix well.

Sprinkle in Cajun seasoning, smoked paprika, ground cumin, salt, black pepper, and optional cayenne pepper. Stir to combine.

Bring to a simmer over medium heat, then reduce to low and cook uncovered for 15 minutes, stirring occasionally.

Lower heat and stir in sour cream, warmed cream cheese, and shredded cheddar cheese until melted and smooth.

Ladle into bowls and garnish with fresh cilantro, sliced jalapeños, and lime wedges before serving.