2 pounds boneless, skinless chicken breast
1 large onion, chopped
2 TBSP olive oil
5 cloves garlic, minced
1/4 tsp allspice
4 TBSP cumin
1 tsp. cayenne
2 (4-ounce) cans diced green chiles
1 16 oz. jar of green tomatillo salsa
3 (15- to 16-ounce) cans great northern beans, 2 cans drained and rinsed. 1 can undrained
2 (32 oz.) boxes of chicken broth
2 (8 oz.) Sour Cream (1 goes in the soup, one stays out for garnish)
4 cups Monterey Jack Cheese, shredded (I use pepperjack for an extra kick) (3 cups go in soup, 1 cup stays out for garnish.
Cilantro for garnish
In a large pot, add olive oil and chicken breast. Cook chicken until it is done. Remove from pot. Shred with fork or put in a stand alone mixer with the paddle attachment to shred. Set aside.
Add more olive oil to the pot and add chopped onion, olive oil, garlic, allspice, cumin, cayenne, green chilies, green salsa, 2 cans of rinsed, drained beans and chicken broth. Stir and heat. While this is heating, take the undrained can of beans to a food processor or blender and puree it. Now, after it is pureed, add it to the soup. Stir to blend. Turn heat to low.
Now, add 8 oz sour cream and stir until all the clumps are out. I like to use a wisk for this. Once everything is smooth and blended, Take 3 cups of the grated cheese and slowly sprinkle it into the soup , repeating until all 3 cups of cheese is mixed in and melted. Add cooked, shredded chicken breasts, stir and serve hot with tortilla strips, cilantro, cheese, and sour cream garnishes.