Step 1: Sauté Vegetables
Heat a large pot over medium heat. Add a tablespoon of oil and sauté the diced onion, bell pepper, and celery until they soften (about 5 minutes). Stir in the garlic and cook for another minute until fragrant.

Step 2: Cook the Chicken
Add the chicken breasts to the pot and season with Cajun seasoning, cumin, smoked paprika, black pepper, salt, and cayenne pepper. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes until the chicken is fully cooked.

Step 3: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the white beans and diced green chilies.

Step 4: Thicken the Chili
For a creamier consistency, mix the cornstarch with water and stir it into the chili. Let it simmer for another 5 minutes, stirring occasionally, until it thickens slightly.

Step 5: Add the Cream and Serve
Reduce heat to low and stir in the heavy cream. Let it cook for a few more minutes without boiling. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.