In a large pot, heat 1 tablespoon of oil over medium heat. Add 1 pound of smoked poultry sausage and cook for 5–7 minutes, stirring occasionally, until golden brown and slightly crispy. Remove the sausage from the pot and set it aside.

Using the same pot, season 1 pound of boneless skinless chicken with 1 tablespoon of Cajun seasoning. Cook for 5–7 minutes on each side until lightly browned and cooked through. Remove the chicken from the pot and let it rest before shredding.

Melt 1 tablespoon of butter in the same pot over medium heat. Add 1 cup each of diced onion, celery, bell pepper, and finely diced jalapeño. Sauté for 7–10 minutes until tender.

Stir in 4 chopped garlic cloves, 1 teaspoon of ground cumin, and an additional tablespoon of Cajun seasoning. Cook for 1 minute.

Pour 4 cups of chicken broth into the pot, then add white beans, ½ cup of salsa verde, the cooked chicken, and sausage. Bring to a boil, then reduce to a simmer for 15 minutes.

Remove the chicken and shred it, then return to the pot, stirring to combine.

Stir in ½ cup of sour cream and ¼ cup of grated Parmesan. Cook over low heat, stirring until creamy.

Add 1 tablespoon of lime juice and fresh herbs. Adjust seasoning with salt and pepper. Serve hot.