1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, bell pepper, and celery, then cook for 5 to 6 minutes until softened.

2. Stir in the garlic and cook for 30 seconds until fragrant.

3. Add Cajun seasoning, smoked paprika, cumin, black pepper, and salt. Stir for 30 to 45 seconds to bloom the spices.

4. Pour in the chicken broth, then add the white beans, kidney beans, and diced green chiles. Stir well and bring to a gentle boil.

5. Reduce the heat to medium-low and simmer uncovered for 15 minutes. Mash about 1 cup of the white beans into the broth if you want a thicker chili.

6. Stir in the shredded chicken and simmer for 5 to 7 minutes until warmed through.

7. Lower the heat to low. Add the cream cheese and stir until fully melted into the broth.

8. Stir in the heavy cream and Monterey Jack cheese until smooth and creamy. Do not boil hard after adding the dairy.

9. Taste and adjust with more salt, pepper, or Cajun seasoning if needed.

10. Serve hot with parsley or cilantro, extra cheese, crushed tortilla chips, or lime if desired.