In a large pot, heat a tablespoon of oil over medium heat. Add the smoked poultry sausage and cook until golden brown, about 5–7 minutes. Remove from pot and set aside.

Season the chicken with Cajun seasoning. In the same pot, add the chicken and sear for 5–7 minutes until lightly browned. Transfer to a plate.

Melt 2 tablespoons of butter in the same pot. Add onion, celery, bell pepper, and jalapeño, sauté for 7–10 minutes until tender.

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

Pour in the chicken broth, followed by white beans and salsa verde. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Remove chicken from pot and shred. Return shredded chicken to pot and stir well.

Stir in sour cream and grated Parmesan until melted and combined.

Add lime juice and fold in chopped cilantro or green onions if desired. Adjust with salt and pepper to taste.