Add the chicken breasts to the bottom of a slow cooker.
Add the chopped onion, jalapeno pepper, and chopped garlic cloves.
Add the green chilies and great northern beans.
Add the oregano, cumin, table salt, and black pepper.
Pour in the chicken broth and stir well.
Cook on “Low” for 6 hours, or until the chicken reaches an internal temperature of at least 165F.
Once the chicken is cooked through, remove the chicken breasts from the crockpot and shred with two forks.
Add in the sour cream and mix well until smooth.
Add the chicken back into the slow cooker, then add in the lime juice and stir.
Garnish the soup with the chopped cilantro and serve with lime wedges and shredded Monterey Jack Cheese.