In a large pot, heat 1 tablespoon of oil over medium heat. Add sliced smoked poultry sausage and cook for 5-7 minutes until golden brown and fragrant, stirring occasionally. Once browned, remove the sausage from the pot and set it aside while leaving any rendered fat for the next steps.

Season 1 pound of boneless skinless chicken with Cajun seasoning. In the same pot, add the chicken and cook for 5-7 minutes, turning occasionally, until lightly browned. Remove the chicken from the pot and let it rest.

Melt 2 tablespoons of butter in the pot. Add diced onion, chopped celery, and bell pepper, cooking for 7-10 minutes until tender and translucent.

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

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

After simmering, remove chicken and shred it into bite-sized pieces. Return to pot and stir gently.

Add sour cream and grated Parmesan cheese, stirring well until melted. Cook on low for an additional 2-3 minutes.

Squeeze in lime juice and stir in freshly chopped cilantro or parsley. Adjust with salt and pepper as needed.