Heat olive oil in a large pot over medium-high heat. Add chicken and sausage. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.

Add onion, celery, bell pepper, and jalapeno to the pot. Cook for about 5 minutes, stirring frequently until softened.

Stir in minced garlic, cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook for 1 to 2 minutes, stirring constantly.

Gradually pour in chicken broth while stirring. Add great northern beans. Bring to a simmer, then reduce heat and cook for 10 minutes.

Stir in shrimp and heavy cream. Cook for an additional 2–3 minutes, or until shrimp turn pink and are fully cooked. Serve hot.