In a large pot, heat 2 tablespoons of oil over medium heat. Add the sliced smoked sausage and cook for 5 to 7 minutes until browned. Remove sausage and set aside.

Season chicken with 2 teaspoons of Cajun seasoning. In the same pot, sear the chicken for 5 to 7 minutes until golden brown. Set aside with sausage.

Melt 1 tablespoon of butter in the same pot. Add diced onion, celery, bell pepper, and jalapeño. Sauté for 7 to 10 minutes until softened.

Add chopped garlic, ground cumin, and any remaining Cajun seasoning. Cook for 1 minute until fragrant.

Pour in chicken broth, add white beans and salsa verde, and return chicken and sausage to the pot. Bring to a boil then simmer for 15 minutes.

Remove chicken from pot, shred or slice it, and return to the pot.

Stir in sour cream and grated Parmesan. Cook over low heat until cheese melts.

Add lime juice and adjust seasoning with salt and pepper. Serve with optional toppings.