In a large pot, heat a tablespoon of oil over medium heat. Add the smoked poultry sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crisped.

In the same pot, season the boneless skinless chicken breasts with Cajun seasoning and sear them for 5-7 minutes, until lightly browned on both sides.

Melt 2 tablespoons of butter in the pot, then add the chopped onion, celery, bell pepper, and jalapeño. Cook for 7-10 minutes until tender.

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

Pour in the chicken broth and add white beans, salsa verde, the browned sausage, and seared chicken. Bring to a boil, then reduce heat and cover, simmering for 15 minutes.

Remove the chicken, let it cool slightly, then shred or slice and return to the pot.

Stir in sour cream and grated Parmesan cheese until creamy, heating for another 2-3 minutes.

Squeeze in lime juice and add chopped cilantro or parsley, adjusting seasoning with salt and pepper as needed.