In a large pot, heat 2 tablespoons of oil over medium heat until shimmering. Add sliced smoked poultry sausage, cooking for 5-7 minutes until golden brown. Remove sausage and set aside.

Season 1 pound of boneless skinless chicken with Cajun seasoning. In the same pot, add the chicken and cook over medium-high heat for 5-7 minutes until both sides are browned. Remove chicken to rest.

Melt 2 tablespoons of butter in the pot. Sauté 1 chopped onion, 2 diced celery stalks, 1 diced bell pepper, and optional diced jalapeño for 7-10 minutes until softened.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, and more Cajun seasoning. Cook for 1 minute to release aromas.

Pour in 4 cups of chicken broth, and add 2 cans of drained white beans and 1 cup of salsa verde. Add sausage and chicken back in, bring to boil, then let simmer for 15 minutes.

Remove chicken and shred into bite-sized pieces. Return chicken to the pot.

Stir in 1 cup of sour cream and ½ cup of grated Parmesan. Cook gently over low heat until combined.

Squeeze juice of 1 lime into the chili, garnish with cilantro and green onions, and season with salt and pepper. Serve warm.