In a large pot, heat a splash of oil over medium heat until shimmering. Add the sliced smoked poultry sausage and cook for 5–7 minutes until browned. Remove and set aside.

Season the boneless skinless chicken with Cajun seasoning. In the same pot, add the chicken pieces and cook for about 5–7 minutes until no longer pink. Remove and set aside with the sausage.

Melt butter in the pot and add chopped onion, celery, bell pepper, and jalapeño. Sauté for 7–10 minutes until softened.

Stir in minced garlic, ground cumin, and extra Cajun seasoning. Cook for 1 minute to bloom the spices.

Pour in chicken broth, scraping up any bits. Add white beans, salsa verde, sausage, and chicken. Stir and bring to a boil, then simmer for 15 minutes.

Carefully remove chicken, shred it, and return to the pot, stirring to combine.

Stir in your choice of cream for richness and mix well.

Finish with lime juice, cilantro, and green onions. Season with salt and pepper to taste.