Heat a tablespoon of oil in a large pot over medium heat. Add the smoked poultry sausage and cook for 5–7 minutes, turning occasionally, until golden brown and crisp on the edges.

Season the boneless skinless chicken breasts with Cajun seasoning. In the same pot, add the chicken and sear for 5–7 minutes on each side until lightly browned and cooked through.

Melt two tablespoons of butter in the same pot over medium heat. Add the diced onion, celery, bell pepper, and finely chopped jalapeño, sautéing for 7–10 minutes until the vegetables are tender.

Once the vegetables are softened, stir in minced garlic, ground cumin, and Cajun seasoning. Cook for an additional minute, allowing the garlic to become fragrant.

Pour in the chicken broth, add the white beans, salsa verde, browned chicken, and sausage. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.

Remove the chicken from the pot. Using two forks, shred or slice the chicken into bite-sized pieces, then return it to the pot.

Stir in half a cup each of sour cream and grated Parmesan cheese until melted.

Add fresh lime juice and chopped cilantro before serving. Adjust seasoning with salt and pepper as needed.