In a large saucepan, heat 2 tablespoons of oil over medium heat. Add 1 pound of andouille sausage, cooking for 5–7 minutes until browned and fragrant.

Season 1 pound of boneless chicken breasts or thighs with Cajun seasoning to taste. In the same pan, add the chicken and cook for about 5–7 minutes until golden brown on both sides.

Melt 2 tablespoons of butter in the same pan, then add chopped onion, diced celery stalk, chopped bell pepper, and minced jalapeno. Sauté for 7–10 minutes until the vegetables are tender.

Add minced garlic, ground cumin, and an additional sprinkle of Cajun seasoning to the sautéed veggies. Stir and cook for 1 minute.

Pour in low-sodium chicken broth, following with drained white beans and salsa verde. Stir to combine.

Shred the cooked chicken into bite-sized pieces and stir back into the pot. Add sour cream and grated Parmesan cheese, stirring until melted.

Remove from heat, add lime juice, chopped cilantro, and green onions. Adjust seasoning with salt and pepper.

For a slow cooker version, follow Steps 1–4 in a skillet, then transfer to the slow cooker and cook on low for 6–10 hours or high for 2–4 hours.