In a large pot, heat a splash of oil over medium heat. Once shimmering, add sliced smoked poultry sausage and cook for about 5-7 minutes until golden brown. Remove and set aside.

Season chicken generously with Cajun seasoning. In the same pot, add chicken and cook for about 5-7 minutes, turning until lightly browned. Remove and set aside.

Melt butter in the same pot. Add chopped onion, celery, bell pepper, and jalapeño. Sauté for about 7-10 minutes until tender and fragrant.

Stir in minced garlic, ground cumin, and extra Cajun seasoning. Cook for 1 minute until fragrant.

Pour in chicken broth, add white beans, salsa verde, sausage, and chicken. Bring to a boil then reduce to simmer for about 15 minutes.

Carefully remove chicken, shred or slice and return to the pot. Stir well to combine.

Stir in sour cream and grated Parmesan, melting them into a creamy consistency.

Squeeze in lime juice and toss in cilantro and green onions. Season with salt and pepper to taste.