In a large pot, heat 1 tablespoon of oil over medium-high heat. Add sliced smoked poultry sausage and sauté for 5-7 minutes until it turns golden brown. Remove the sausage from the pot and set aside.

Season 1 pound of boneless skinless chicken breasts or thighs with Cajun seasoning. In the same pot, add the chicken and cook for 5-7 minutes until light golden. Transfer the chicken to a plate and keep warm.

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

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, and a sprinkle of Cajun seasoning. Cook for 1 minute until fragrant.

Pour in 4 cups of chicken broth and add 2 cans of rinsed white beans, 1 cup of salsa verde and the cooked sausage. Bring to a boil, then reduce to low and simmer for 15 minutes.

Carefully remove the chicken from the pot and shred it. Return the shredded chicken back into the pot and mix well.

Stir in ½ cup of sour cream and ½ cup of grated Parmesan, mixing for 2-3 minutes until creamy.

Squeeze in the juice of 1 lime and add cilantro or parsley. Adjust seasoning with salt and pepper to taste.