In a large saucepan, heat 2 tablespoons of oil over medium heat. Add sliced andouille sausage and cook for about 5-7 minutes, stirring occasionally, until browned and crispy. Once done, remove the sausage from the pot and set it aside, ensuring the flavorful bits remain in the pan.

Season 1 pound of chicken breasts or thighs generously with Cajun seasoning. In the same pot, add the chicken and sauté for 5-7 minutes, turning until it is golden brown on all sides. Remove the chicken from the pot and let it rest.

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

Stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, and additional Cajun seasoning. Cook for about 1 minute, allowing the garlic to become fragrant.

Pour in 4 cups of chicken broth, add 2 cans of drained white beans, 1 cup of salsa verde, along with the sausage and shredded chicken. Bring to a boil, then reduce to a simmer for 15 minutes.

Remove the chicken to shred or slice it finely, then return it to the pot. Mix in 1 cup of sour cream and ½ cup of grated parmesan until melted and creamy, then stir in lime juice, cilantro, and green onions.

For a slow cooker method, follow steps 1-4 and transfer to a slow cooker. Cook on low for 6-10 hours or high for 2-4 hours, finishing with the last steps in the slow cooker.