In a large pot over medium heat, add a drizzle of oil and heat until shimmering. Slice the smoked poultry sausage and add it to the pot, cooking for 5-7 minutes or until golden brown and fragrant. Stir occasionally to ensure even browning. Once ready, remove the sausage from the pot and set aside.

Season your boneless skinless chicken breasts or thighs with Cajun seasoning. In the same pot over medium heat, add the seasoned chicken, cooking for 5-7 minutes, until it is lightly browned on all sides. Remove the chicken from the pot and set aside to rest.

Lower the heat slightly and melt a knob of butter in the same pot. Add chopped onion, diced celery, bell pepper, and jalapeño to the pot, sautéing for 7-10 minutes until the vegetables are tender and aromatic.

Add minced garlic, ground cumin, and an extra dash of Cajun seasoning to the pot. Stir well, allowing the spices to cook for about 1 minute until they release their aromas.

Pour in low-sodium chicken broth, and add white beans and salsa verde along with the cooked sausage and seared chicken. Raise the heat to bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes.

Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred or slice the chicken into bite-sized pieces. Return the shredded chicken back into the pot.

Stir in your choice of sour cream and grated Parmesan cheese into the chili. Keep stirring over low heat until the cheese is melted and the chili is rich and smooth.

Add a generous squeeze of fresh lime juice, toss in chopped cilantro and green onions, and season with salt and pepper to taste.