Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add diced chicken and cook until no longer pink.
Step 2: Add chopped onion and green bell pepper. Sauté for 5-7 minutes until softened.
Step 3: Stir in minced garlic and cook for 1 minute. Add Cajun seasoning, cumin, paprika, and oregano, stirring to coat the meat and vegetables.
Step 4: Pour in chicken broth, drained white beans, and tomatoes with green chilies. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 5: In a small bowl, blend butter, sour cream, and Parmesan cheese. Stir this mixture into the chili over low heat until fully incorporated and creamy.
Step 6: Taste and adjust seasoning with salt and pepper. Serve warm garnished with lime juice and fresh cilantro.