Heat olive oil in a large pot over medium heat. Add diced yellow onion and sauté until translucent, about 3-5 minutes.

Stir in minced garlic and sauté for an additional minute without browning.

Mix in shredded chicken, diced green chilies, white beans, and fire-roasted diced tomatoes. Pour in chicken broth and stir well.

Sprinkle in Cajun seasoning, smoked paprika, ground cumin, and season with salt, pepper, and cayenne if desired. Stir well.

Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15 minutes, stirring occasionally.

Lower the heat and mix in sour cream, warmed cream cheese, and shredded cheddar cheese until melted and smooth.

Ladle soup into bowls and garnish with fresh cilantro, sliced jalapeños, and lime wedges.