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Step 1: Cook the Chicken - In a large pot, heat olive oil over medium heat. Add diced chicken and cook until lightly browned on all sides. Remove and set aside.
Step 2: Sauté the Vegetables - In the same pot, add chopped onion, diced green bell pepper, and minced garlic. Sauté for 3–4 minutes until soft and fragrant.
Step 3: Add the Spices - Return the chicken to the pot. Sprinkle in Cajun seasoning, cumin, paprika, oregano, salt, and pepper. Stir until the chicken and vegetables are evenly coated in the spices.
Step 4: Add the Base Ingredients - Pour in the diced tomatoes with green chilies, drained white beans, and chicken broth. Stir well and bring the mixture to a gentle boil.
Step 5: Simmer - Reduce the heat to low and let it simmer uncovered for 15–20 minutes.
Step 6: Make It Creamy - Stir in butter, sour cream, and Parmesan cheese. Mix gently until the butter melts and the soup becomes luxuriously creamy.
Step 7: Garnish and Serve - Ladle the chili into bowls and top with a squeeze of fresh lime juice, a sprinkle of cilantro, and sliced green onions.