Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage, cooking for 5-7 minutes or until they are nicely browned and the chicken is cooked through.

Incorporate the diced onion, chopped celery, and green bell pepper into the pot and sauté for about 5 minutes.

Add the minced garlic, ground cumin, smoked paprika, chili powder, and cayenne to the pot, stirring to combine. Cook for 1-2 minutes then sprinkle in 2 tablespoons of all-purpose flour.

Gradually pour in 4 cups of chicken broth while scraping the bottom of the pot. Stir in the drained great northern beans and let it cook uncovered for about 10 minutes.

Gently fold in the raw shrimp and ½ cup of heavy cream and simmer for an additional 2-3 minutes.

Ladle the chili into bowls and serve hot. Add garnishes like sour cream, shredded cheese, or fresh cilantro if desired.