Season chicken with salt, pepper, and 1 tablespoon Cajun seasoning.
Sear in Dutch oven with olive oil until golden on both sides.
Remove and shred.
In same pot, sauté onion, garlic, bell pepper, and jalapeño until soft and fragrant.
Pour in chicken broth, add white beans and remaining Cajun seasoning.
Return shredded chicken to pot. Simmer for 20-30 minutes.
Stir in cream cheese and heavy cream until melted and smooth.
Add lime juice to brighten flavors.
Serve hot, garnished with cilantro, extra jalapeño slices, or a wedge of lime.
